Re: holiday wine dilemma

On Sat, 26 Nov 2005 15:08:47 GMT, "Dan Bollinger"
<danNObollinger@xxxxxxxxxxxxxxxxx> wrote:

>> I'm coming to your house next year. The BIL (who lives in a huge McMansion)
>> won't even invest in a meat thermometer. Those popup things are set to "hot
>> enough to prevent lawsuits" which is somewhere in the sawdust range .
>>
>> Had some very nice dark meat tonite. I was sort of disappointed that there
>> were no turkey leftovers since I didn't cook this year. Today I went into
>> the supermarket and they were clearing out the fresh turkeys at 9 cents/lb,
>> so I got myself a 99 cent turkey. I roasted the thighs tonite and they were
>> dandy - no need to brine the thighs, they're juicy enough on their own.
>> Breast will go in brine for tomorrow. Another problem is that modern birds
>> are bred to be mostly white meat.
>
>
>How much salt to water are people using? How long is the soak? Dan

A cup of salt and a cup of sugar to each gallon of water, then dried
uncovered in the fridge overnight.

Marshall
.

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