This was crossposted on alt.food.bbq.

I have some insight. This Thanksgiving was not my favorite because I
undertook too much. For 34 people I made a 21# turkey (brined for
about 16 hours) roasted in the oven, a 19# turkey with pastrami
flavoring (brined for 48 hours with black pepper, juniper berries,
cardamom seed, mustard seed, allspice, salt and brown sugar) roasted
on the gas grill and on the same grill, 12 racks of back ribs (which I
thought were baby backs).

The grill is a Weber Summit 670 and it was not big enough for the
turkey and the ribs. It was big enough but not for indirect cooking.
That was the first problem. The turkey was almost on top of the
right-most burner and the left edge of the ribs were over the
left-most burner. I did get a very nice rib rack holder for $10 at
Home Depot that holds 6 racks. I slow cooked both the ribs and the
turkey at 225° and because of their horizontal size, I never got to
try the smoker box on the grill.

The other turkey was roasting in oven #2 at 325°. After about 3 hours
of cooking I checked it and one of the kids raised it to 400°,
thinking it was empty and was preheating it for the hors d'oeuvres.
Without the brining, both turkeys would have been as dry as the
desert. Then one of the kids' in-laws, who were supposed to get here
at around 2:00, got here at 4:15. Everyone loved everything but I
couldn't look at it once it was all done. I ate a few bites of one
rib and a tiny piece of turkey and had nothing from the voluminous
leftovers (and we gave away a ton of it) which my wife loved all week.
I just hated this Thanksgiving and this was the first time I felt that
way. Usually I make Jewish brisket and turkey, so I stretched a bit
this year. It didn't help that everyone loved it, I couldn't wait for
the day to be over. Imagine how much worse it would have been if it
rained. Plus, the handles and support of one of the turkey throw away
roasting pans fell apart and when I was walking into the house with
the turkey from oven #2, I tripped on the water that leaked from the
dogs drinking as some idiot put the bowl near where you walk in from
the garage. There should have been no dogs and two less people in the
house and that reduction of people needing attention would have
helped, especially as one of the extra two turned up the oven to 400°.

I think starting 48 hours before with the turkey brining made me
nauseous of the turkey smell. There is too much turkey in my brain.
So, in conclusion, the brining is great but sometimes it can be more
than you need to do or more than you can take.

Alan

On Dec 4, 12:10*pm, Alan > wrote:
> This was crossposted on alt.food.bbq.
>
> I have some insight. *This Thanksgiving was not my favorite because I
> undertook too much. *For 34 people I made a 21# turkey (brined for
> about 16 hours) roasted in the oven, a 19# turkey with pastrami
> flavoring (brined for 48 hours with black pepper, juniper berries,
> cardamom seed, mustard seed, allspice, salt and brown sugar) roasted
> on the gas grill and on the same grill, 12 racks of back ribs (which I
> thought were baby backs). *
>
> The grill is a Weber Summit 670 and it was not big enough for the
> turkey and the ribs. *It was big enough but not for indirect cooking.
> That was the first problem. * The turkey was almost on top of the
> right-most burner and the left edge of the ribs were over the
> left-most burner. * I did get a very nice rib rack holder for $10 at
> Home Depot that holds 6 racks. *I slow cooked both the ribs and the
> turkey at 225° and because of their horizontal size, I never got to
> try the smoker box on the grill.
>
> The other turkey was roasting in oven #2 at 325°. *After about 3 hours
> of cooking I checked it and one of the kids raised it to 400°,
> thinking it was empty and was preheating it for the hors d'oeuvres.
> Without the brining, both turkeys would have been as dry as the
> desert. *Then one of the kids' in-laws, who were supposed to get here
> at around 2:00, got here at 4:15. *Everyone loved everything but I
> couldn't look at it once it was all done. *I ate a few bites of one
> rib and a tiny piece of turkey and had nothing from the voluminous
> leftovers (and we gave away a ton of it) which my wife loved all week.
> I just hated this Thanksgiving and this was the first time I felt that
> way. *Usually I make Jewish brisket and turkey, so I stretched a bit
> this year. *It didn't help that everyone loved it, I couldn't wait for
> the day to be over. *Imagine how much worse it would have been if it
> rained. *Plus, the handles and support of one of the turkey throw away
> roasting pans fell apart and when I was walking into the house with
> the turkey from oven #2, I tripped on the water that leaked from the
> dogs drinking as some idiot put the bowl near where you walk in from
> the garage. *There should have been no dogs and two less people in the
> house and that reduction of people needing attention would have
> helped, especially as one of the extra two turned up the oven to 400°.
>
> I think starting 48 hours before with the turkey brining made me
> nauseous of the turkey smell. * There is too much turkey in my brain.
> So, in conclusion, the brining is great but sometimes it can be more
> than you need to do or more than you can take. *
>
> Alan

Wow, sounds like a helluva undertaking- hopefully next year will be
better. I brined my bird also, but instead of using 2 cups kosher
salt, I just used 1 of plain old salt. Even after rinsing well, it was
on the salty side...still edible, tho.

On Dec 4, 2:24*pm, merryb > wrote:
> On Dec 4, 12:10*pm, Alan > wrote:
>
>
>
>
>
> > This was crossposted on alt.food.bbq.
>
> > I have some insight. *This Thanksgiving was not my favorite because I
> > undertook too much. *For 34 people I made a 21# turkey (brined for
> > about 16 hours) roasted in the oven, a 19# turkey with pastrami
> > flavoring (brined for 48 hours with black pepper, juniper berries,
> > cardamom seed, mustard seed, allspice, salt and brown sugar) roasted
> > on the gas grill and on the same grill, 12 racks of back ribs (which I
> > thought were baby backs). *
>
> > The grill is a Weber Summit 670 and it was not big enough for the
> > turkey and the ribs. *It was big enough but not for indirect cooking.
> > That was the first problem. * The turkey was almost on top of the
> > right-most burner and the left edge of the ribs were over the
> > left-most burner. * I did get a very nice rib rack holder for $10 at
> > Home Depot that holds 6 racks. *I slow cooked both the ribs and the
> > turkey at 225° and because of their horizontal size, I never got to
> > try the smoker box on the grill.
>
> > The other turkey was roasting in oven #2 at 325°. *After about 3 hours
> > of cooking I checked it and one of the kids raised it to 400°,
> > thinking it was empty and was preheating it for the hors d'oeuvres.
> > Without the brining, both turkeys would have been as dry as the
> > desert. *Then one of the kids' in-laws, who were supposed to get here
> > at around 2:00, got here at 4:15. *Everyone loved everything but I
> > couldn't look at it once it was all done. *I ate a few bites of one
> > rib and a tiny piece of turkey and had nothing from the voluminous
> > leftovers (and we gave away a ton of it) which my wife loved all week.
> > I just hated this Thanksgiving and this was the first time I felt that
> > way. *Usually I make Jewish brisket and turkey, so I stretched a bit
> > this year. *It didn't help that everyone loved it, I couldn't wait for
> > the day to be over. *Imagine how much worse it would have been if it
> > rained. *Plus, the handles and support of one of the turkey throw away
> > roasting pans fell apart and when I was walking into the house with
> > the turkey from oven #2, I tripped on the water that leaked from the
> > dogs drinking as some idiot put the bowl near where you walk in from
> > the garage. *There should have been no dogs and two less people in the
> > house and that reduction of people needing attention would have
> > helped, especially as one of the extra two turned up the oven to 400°..
>
> > I think starting 48 hours before with the turkey brining made me
> > nauseous of the turkey smell. * There is too much turkey in my brain.
> > So, in conclusion, the brining is great but sometimes it can be more
> > than you need to do or more than you can take. *
>
> > Alan
>
> Wow, sounds like a helluva undertaking- hopefully next year will be
> better. I brined my bird also, but instead of using 2 cups kosher
> salt, I just used 1 of plain old salt. Even after rinsing well, it was
> on the salty side...still edible, tho.- Hide quoted text -
>
> - Show quoted text -

The only time I brined a turkey, I used half the salt the mix called
for, and it was still much too salty. I won't do it again.

I bathe mine (draped first in cheesecloth) in a Martha mix of white
wine and melted butter, and it always ends up very moist.

Alan, I know what you mean: I just cooked a 6-lb. breast, with all
the sides, and was (am) sick of the taste and smell of turkey. It was
a fresh one - for some reason, it just was stronger-flavored this
year. I didn't eat any turkey at dinner (just the sides) and only had
one serving in a sandwich.

N.

Nancy2 wrote:
> On Dec 4, 2:24 pm, merryb > wrote:
>> On Dec 4, 12:10 pm, Alan > wrote:
>>
>>
>>
>>
>>
>>> This was crossposted on alt.food.bbq.
>>> I have some insight. This Thanksgiving was not my favorite because I
>>> undertook too much. For 34 people I made a 21# turkey (brined for
>>> about 16 hours) roasted in the oven, a 19# turkey with pastrami
>>> flavoring (brined for 48 hours with black pepper, juniper berries,
>>> cardamom seed, mustard seed, allspice, salt and brown sugar) roasted
>>> on the gas grill and on the same grill, 12 racks of back ribs (which I
>>> thought were baby backs).
>>> The grill is a Weber Summit 670 and it was not big enough for the
>>> turkey and the ribs. It was big enough but not for indirect cooking.
>>> That was the first problem. The turkey was almost on top of the
>>> right-most burner and the left edge of the ribs were over the
>>> left-most burner. I did get a very nice rib rack holder for $10 at
>>> Home Depot that holds 6 racks. I slow cooked both the ribs and the
>>> turkey at 225° and because of their horizontal size, I never got to
>>> try the smoker box on the grill.
>>> The other turkey was roasting in oven #2 at 325°. After about 3 hours
>>> of cooking I checked it and one of the kids raised it to 400°,
>>> thinking it was empty and was preheating it for the hors d'oeuvres.
>>> Without the brining, both turkeys would have been as dry as the
>>> desert. Then one of the kids' in-laws, who were supposed to get here
>>> at around 2:00, got here at 4:15. Everyone loved everything but I
>>> couldn't look at it once it was all done. I ate a few bites of one
>>> rib and a tiny piece of turkey and had nothing from the voluminous
>>> leftovers (and we gave away a ton of it) which my wife loved all week.
>>> I just hated this Thanksgiving and this was the first time I felt that
>>> way. Usually I make Jewish brisket and turkey, so I stretched a bit
>>> this year. It didn't help that everyone loved it, I couldn't wait for
>>> the day to be over. Imagine how much worse it would have been if it
>>> rained. Plus, the handles and support of one of the turkey throw away
>>> roasting pans fell apart and when I was walking into the house with
>>> the turkey from oven #2, I tripped on the water that leaked from the
>>> dogs drinking as some idiot put the bowl near where you walk in from
>>> the garage. There should have been no dogs and two less people in the
>>> house and that reduction of people needing attention would have
>>> helped, especially as one of the extra two turned up the oven to 400°.
>>> I think starting 48 hours before with the turkey brining made me
>>> nauseous of the turkey smell. There is too much turkey in my brain.
>>> So, in conclusion, the brining is great but sometimes it can be more
>>> than you need to do or more than you can take.
>>> Alan
>> Wow, sounds like a helluva undertaking- hopefully next year will be
>> better. I brined my bird also, but instead of using 2 cups kosher
>> salt, I just used 1 of plain old salt. Even after rinsing well, it was
>> on the salty side...still edible, tho.- Hide quoted text -
>>
>> - Show quoted text -
>
> The only time I brined a turkey, I used half the salt the mix called
> for, and it was still much too salty. I won't do it again.

Same here, A number of friends and I went through the brining/injecting
craze and I (and they) still think the best result is to roast the bird
upside down and flip it for the last hour. It cooks evenly and the
breast meat is juicy.

>
> I bathe mine (draped first in cheesecloth) in a Martha mix of white
> wine and melted butter, and it always ends up very moist.
>
> Alan, I know what you mean: I just cooked a 6-lb. breast, with all
> the sides, and was (am) sick of the taste and smell of turkey. It was
> a fresh one - for some reason, it just was stronger-flavored this
> year. I didn't eat any turkey at dinner (just the sides) and only had
> one serving in a sandwich.
>
> N.

"Alan" > wrote in message
...
> This was crossposted on alt.food.bbq.
>
> I have some insight. This Thanksgiving was not my favorite because I
> undertook too much. For 34 people I made a 21# turkey (brined for
> about 16 hours) roasted in the oven, a 19# turkey with pastrami
> flavoring (brined for 48 hours with black pepper, juniper berries,
> cardamom seed, mustard seed, allspice, salt and brown sugar) roasted
> on the gas grill and on the same grill, 12 racks of back ribs (which I
> thought were baby backs).
>
> The grill is a Weber Summit 670 and it was not big enough for the
> turkey and the ribs. It was big enough but not for indirect cooking.
> That was the first problem. The turkey was almost on top of the
> right-most burner and the left edge of the ribs were over the
> left-most burner. I did get a very nice rib rack holder for $10 at
> Home Depot that holds 6 racks. I slow cooked both the ribs and the
> turkey at 225° and because of their horizontal size, I never got to
> try the smoker box on the grill.
>
> The other turkey was roasting in oven #2 at 325°. After about 3 hours
> of cooking I checked it and one of the kids raised it to 400°,
> thinking it was empty and was preheating it for the hors d'oeuvres.
> Without the brining, both turkeys would have been as dry as the
> desert. Then one of the kids' in-laws, who were supposed to get here
> at around 2:00, got here at 4:15. Everyone loved everything but I
> couldn't look at it once it was all done. I ate a few bites of one
> rib and a tiny piece of turkey and had nothing from the voluminous
> leftovers (and we gave away a ton of it) which my wife loved all week.
> I just hated this Thanksgiving and this was the first time I felt that
> way. Usually I make Jewish brisket and turkey, so I stretched a bit
> this year. It didn't help that everyone loved it, I couldn't wait for
> the day to be over. Imagine how much worse it would have been if it
> rained. Plus, the handles and support of one of the turkey throw away
> roasting pans fell apart and when I was walking into the house with
> the turkey from oven #2, I tripped on the water that leaked from the
> dogs drinking as some idiot put the bowl near where you walk in from
> the garage. There should have been no dogs and two less people in the
> house and that reduction of people needing attention would have
> helped, especially as one of the extra two turned up the oven to 400°.
>
> I think starting 48 hours before with the turkey brining made me
> nauseous of the turkey smell. There is too much turkey in my brain.
> So, in conclusion, the brining is great but sometimes it can be more
> than you need to do or more than you can take.
>
> Alan

Mine was a little simpler;

1 Cup Kosher Salt
1 Cup Brown Sugar
1 Gallon Apple Juice
1 Tablespoon Poultry seasoning.
1 15 Lb Turkey

20 hours in plastic in a cooler packed with ice.

It ended with a sweet apple flavor in the meat.

Dimitri

George wrote:
> Same here, A number of friends and I went through the
> brining/injecting craze and I (and they) still think the best result
> is to roast the bird upside down and flip it for the last hour. It
> cooks evenly and the breast meat is juicy.

George, I do not believe you were here, but about 12 years ago, my niece
called me, in tears, on Thanksgiving morning. She was roasting the
turkey and it did not look right. I went over to her house, and she had
the turkey upside down. My niece, BTW, was a cocaine addict, and her
mother never cooked, so I applauded her efforts for at least trying.


Becca

Becca wrote:
> George wrote:
>> Same here, A number of friends and I went through the
>> brining/injecting craze and I (and they) still think the best result
>> is to roast the bird upside down and flip it for the last hour. It
>> cooks evenly and the breast meat is juicy.
>
> George, I do not believe you were here, but about 12 years ago, my niece
> called me, in tears, on Thanksgiving morning. She was roasting the
> turkey and it did not look right. I went over to her house, and she had
> the turkey upside down. My niece, BTW, was a cocaine addict, and her
> mother never cooked, so I applauded her efforts for at least trying.
>
>
> Becca

I have mentioned this before - the year my mother did this. I was about
10. Both my parents were very heavy drinkers. When she took the bird out
- my parents had a huge fight about why it didn't have any meat.

-Tracy

Tracy wrote:

> Becca wrote:
> > George wrote:
> >> Same here, A number of friends and I went through the
> >> brining/injecting craze and I (and they) still think the best result
> >> is to roast the bird upside down and flip it for the last hour. It
> >> cooks evenly and the breast meat is juicy.
> >
> > George, I do not believe you were here, but about 12 years ago, my niece
> > called me, in tears, on Thanksgiving morning. She was roasting the
> > turkey and it did not look right. I went over to her house, and she had
> > the turkey upside down. My niece, BTW, was a cocaine addict, and her
> > mother never cooked, so I applauded her efforts for at least trying.
> >
> >
> > Becca
>
> I have mentioned this before - the year my mother did this. I was about
> 10. Both my parents were very heavy drinkers. When she took the bird out
> - my parents had a huge fight about why it didn't have any meat.
>


Gads, shades of _The Days Of Wine and Roses_...!!!


--
Best
Greg

Gregory Morrow wrote:
> Tracy wrote:
>
>> Becca wrote:
>>> George wrote:
>>>> Same here, A number of friends and I went through the
>>>> brining/injecting craze and I (and they) still think the best result
>>>> is to roast the bird upside down and flip it for the last hour. It
>>>> cooks evenly and the breast meat is juicy.
>>> George, I do not believe you were here, but about 12 years ago, my niece
>>> called me, in tears, on Thanksgiving morning. She was roasting the
>>> turkey and it did not look right. I went over to her house, and she had
>>> the turkey upside down. My niece, BTW, was a cocaine addict, and her
>>> mother never cooked, so I applauded her efforts for at least trying.
>>>
>>>
>>> Becca
>> I have mentioned this before - the year my mother did this. I was about
>> 10. Both my parents were very heavy drinkers. When she took the bird out
>> - my parents had a huge fight about why it didn't have any meat.
>>
>
>
> Gads, shades of _The Days Of Wine and Roses_...!!!
>
>
I've never seen that movie - but from what I can tell from the synopsis
- close but not quite. ;-)
Tracy

Merry,

I'm pretty sensitive to salt, as I hardly ever use it and brining
never made my turkeys salty. I think I used 2 cupsof Kosher salt this
time. Sometimes it can be the turkey. What kind did you use and was
it fresh or forzen?

Alan

On Thu, 4 Dec 2008 12:24:20 -0800 (PST), merryb >
wrote:

>On Dec 4, 12:10*pm, Alan > wrote:
>> This was crossposted on alt.food.bbq.
>>
>> I have some insight. *This Thanksgiving was not my favorite because I
>> undertook too much. *For 34 people I made a 21# turkey (brined for
>> about 16 hours) roasted in the oven, a 19# turkey with pastrami
>> flavoring (brined for 48 hours with black pepper, juniper berries,
>> cardamom seed, mustard seed, allspice, salt and brown sugar) roasted
>> on the gas grill and on the same grill, 12 racks of back ribs (which I
>> thought were baby backs). *
>>
>> The grill is a Weber Summit 670 and it was not big enough for the
>> turkey and the ribs. *It was big enough but not for indirect cooking.
>> That was the first problem. * The turkey was almost on top of the
>> right-most burner and the left edge of the ribs were over the
>> left-most burner. * I did get a very nice rib rack holder for $10 at
>> Home Depot that holds 6 racks. *I slow cooked both the ribs and the
>> turkey at 225° and because of their horizontal size, I never got to
>> try the smoker box on the grill.
>>
>> The other turkey was roasting in oven #2 at 325°. *After about 3 hours
>> of cooking I checked it and one of the kids raised it to 400°,
>> thinking it was empty and was preheating it for the hors d'oeuvres.
>> Without the brining, both turkeys would have been as dry as the
>> desert. *Then one of the kids' in-laws, who were supposed to get here
>> at around 2:00, got here at 4:15. *Everyone loved everything but I
>> couldn't look at it once it was all done. *I ate a few bites of one
>> rib and a tiny piece of turkey and had nothing from the voluminous
>> leftovers (and we gave away a ton of it) which my wife loved all week.
>> I just hated this Thanksgiving and this was the first time I felt that
>> way. *Usually I make Jewish brisket and turkey, so I stretched a bit
>> this year. *It didn't help that everyone loved it, I couldn't wait for
>> the day to be over. *Imagine how much worse it would have been if it
>> rained. *Plus, the handles and support of one of the turkey throw away
>> roasting pans fell apart and when I was walking into the house with
>> the turkey from oven #2, I tripped on the water that leaked from the
>> dogs drinking as some idiot put the bowl near where you walk in from
>> the garage. *There should have been no dogs and two less people in the
>> house and that reduction of people needing attention would have
>> helped, especially as one of the extra two turned up the oven to 400°.
>>
>> I think starting 48 hours before with the turkey brining made me
>> nauseous of the turkey smell. * There is too much turkey in my brain.
>> So, in conclusion, the brining is great but sometimes it can be more
>> than you need to do or more than you can take. *
>>
>> Alan
>
>Wow, sounds like a helluva undertaking- hopefully next year will be
>better. I brined my bird also, but instead of using 2 cups kosher
>salt, I just used 1 of plain old salt. Even after rinsing well, it was
>on the salty side...still edible, tho.

On Dec 6, 11:30*am, Alan Calan > wrote:
> Merry,
>
> I'm pretty sensitive to salt, as I hardly ever use it and brining
> never made my turkeys salty. *I think I used 2 cupsof Kosher salt this
> time. *Sometimes it can be the turkey. What kind did you use and was
> it fresh or forzen?
>
> Alan
>
> On Thu, 4 Dec 2008 12:24:20 -0800 (PST), merryb >
> wrote:
>
>
>
> >On Dec 4, 12:10*pm, Alan > wrote:
> >> This was crossposted on alt.food.bbq.
>
> >> I have some insight. *This Thanksgiving was not my favorite because I
> >> undertook too much. *For 34 people I made a 21# turkey (brined for
> >> about 16 hours) roasted in the oven, a 19# turkey with pastrami
> >> flavoring (brined for 48 hours with black pepper, juniper berries,
> >> cardamom seed, mustard seed, allspice, salt and brown sugar) roasted
> >> on the gas grill and on the same grill, 12 racks of back ribs (which I
> >> thought were baby backs). *
>
> >> The grill is a Weber Summit 670 and it was not big enough for the
> >> turkey and the ribs. *It was big enough but not for indirect cooking..
> >> That was the first problem. * The turkey was almost on top of the
> >> right-most burner and the left edge of the ribs were over the
> >> left-most burner. * I did get a very nice rib rack holder for $10 at
> >> Home Depot that holds 6 racks. *I slow cooked both the ribs and the
> >> turkey at 225° and because of their horizontal size, I never got to
> >> try the smoker box on the grill.
>
> >> The other turkey was roasting in oven #2 at 325°. *After about 3 hours
> >> of cooking I checked it and one of the kids raised it to 400°,
> >> thinking it was empty and was preheating it for the hors d'oeuvres.
> >> Without the brining, both turkeys would have been as dry as the
> >> desert. *Then one of the kids' in-laws, who were supposed to get here
> >> at around 2:00, got here at 4:15. *Everyone loved everything but I
> >> couldn't look at it once it was all done. *I ate a few bites of one
> >> rib and a tiny piece of turkey and had nothing from the voluminous
> >> leftovers (and we gave away a ton of it) which my wife loved all week.
> >> I just hated this Thanksgiving and this was the first time I felt that
> >> way. *Usually I make Jewish brisket and turkey, so I stretched a bit
> >> this year. *It didn't help that everyone loved it, I couldn't wait for
> >> the day to be over. *Imagine how much worse it would have been if it
> >> rained. *Plus, the handles and support of one of the turkey throw away
> >> roasting pans fell apart and when I was walking into the house with
> >> the turkey from oven #2, I tripped on the water that leaked from the
> >> dogs drinking as some idiot put the bowl near where you walk in from
> >> the garage. *There should have been no dogs and two less people in the
> >> house and that reduction of people needing attention would have
> >> helped, especially as one of the extra two turned up the oven to 400°.
>
> >> I think starting 48 hours before with the turkey brining made me
> >> nauseous of the turkey smell. * There is too much turkey in my brain..
> >> So, in conclusion, the brining is great but sometimes it can be more
> >> than you need to do or more than you can take. *
>
> >> Alan
>
> >Wow, sounds like a helluva undertaking- hopefully next year will be
> >better. I brined my bird also, but instead of using 2 cups kosher
> >salt, I just used 1 of plain old salt. Even after rinsing well, it was
> >on the salty side...still edible, tho.- Hide quoted text -
>
> - Show quoted text -

It was a cheapie I got frozen for 27 cents a pound. I've done it
before with much better results, but I used kosher salt that time. I
really think that was the problem as kosher salt is less dense than
regular old table salt...

merryb wrote on Mon, 8 Dec 2008 11:23:13 -0800 (PST):

> On Dec 6, 11:30 am, Alan Calan > wrote:
>> Merry,
>>
>> I'm pretty sensitive to salt, as I hardly ever use it and
>> brining never made my turkeys salty. I think I used 2 cupsof
>> Kosher salt this time. Sometimes it can be the turkey. What
>> kind did you use and was it fresh or forzen?
> >> Wow, sounds like a helluva undertaking- hopefully next year
> >> will be better. I brined my bird also, but instead of using
> >> 2 cups kosher salt, I just used 1 of plain old salt. Even
> >> after rinsing well, it was on the salty side...still
> >> edible, tho.-

>I used kosher salt that time. I really think that was the problem as
>kosher
>salt is less dense than regular old table salt...
..
Very likely if you are measuring by volume. It would be interesting to
know the ratio to get the same amount of NaCl.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Dec 8, 11:42*am, "James Silverton" >
wrote:
> *merryb *wrote *on Mon, 8 Dec 2008 11:23:13 -0800 (PST):
>
> > On Dec 6, 11:30 am, Alan Calan > wrote:
> >> Merry,
>
> >> I'm pretty sensitive to salt, as I hardly ever use it and
> >> brining never made my turkeys salty. *I think I used 2 cupsof
> >> Kosher salt this time. *Sometimes it can be the turkey. What
> >> kind did you use and was it fresh or forzen?
> > >> Wow, sounds like a helluva undertaking- hopefully next year
> > >> will be better. I brined my bird also, but instead of using
> > >> 2 cups kosher salt, I just used 1 of plain old salt. Even
> > >> after rinsing well, it was on the salty side...still
> > >> edible, tho.-
> >I used kosher salt that time. I really think that was the problem as
> >kosher
> >salt is less dense than regular old table salt...
>
> .
> Very likely if you are measuring by volume. It would be interesting to
> know the ratio to get the same amount of NaCl.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

I bet if you looked at the crystals under a microscope, the difference
would be the kosher salt would be more like a snowflake, and the table
salt rounder, if that makes any sense...