Kent wrote:

> There has been a lot of confusion about this. You marinate the turkey in
> your garage in a covered polyethylene food grade pail beginning thanksgiving
> and later. The garage temp. should be 36F or lower. The concentration of
> salt in the brine must be 10% or greater to prevent little bugs from doing
> you harm. You do this overnight, for one night only, when the temp. is
> lowest.
> It works. You won't get infected.

OK. If your ambient temp is 36 F then your salt level isn't really an
issue. Your turkey won't spoil overnight even with zero salt.

What I want to know is, where in California do you live that your
garage ever goes much below the 50 F point, even at the your coldest
time of the year?

Are you very high in the mountains or something?

--
Reg email: RegForte (at) (that free MS email service) (dot) com