On Mon, 19 Nov 2012 15:41:37 -0700, Christine Dabney
> wrote:

>Heya folks,
>
>A lot of you know that I am a big fan of dry brining. Here is an
>article that compares dry brining to wet brining..
>
>http://www.seriouseats.com/2012/11/t...nksgiving.html
>
>Christine

That's it? Interesting. I've got a day or so to think about this
Thanks Christine
Janet US

On 11/19/2012 5:51 PM, Christine Dabney wrote:
> On Mon, 19 Nov 2012 16:41:56 -0700, Janet Bostwick
> > wrote:
>
>
>> That's it? Interesting. I've got a day or so to think about this
>> Thanks Christine
>> Janet US
>
> If you decide to dry brine, the earlier you start, the better. I am
> starting mine today.
>
> Christine
>
My favorite turkey is a Kosher turkey. It's soaked, salted then rinsed.
The process gets rid of blood in the tissues. I have used the Koshering
process on a regular turkey and it works great.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.