I do believe and confess that Christ’s condemnation is my absolution, that His crucifying is my deliverance, His descending into hell is my ascending into heaven, His death is my life, His blood is my cleansing and purging, by whom only I am washed, purified and cleansed from all my sins, so that I neither receive nor believe any other purgatory, either in this world or in the other, whereby I am purged, but only the blood of Jesus Christ, by which all are purged and made clean forever.

John Hooper

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1 1/2	c	Kosher salt
1 1/2	c	Sugar
1 1/2	ga	Water

INSTRUCTIONS

After reading several Cook's Illustrated articles about the benefits of
brining chicken and turkey, I have been converted to their way of thinking.
It does make the meat moister and tastier. The standard solution they
recommend, and I've been using, for a 6 - 8 pound turkey breast or a
chicken is:
Soak for 5 hours.
I would appreciate your thoughts on how to apply this "formula" to an 18-21
lb. whole turkey. I believe that the solution would remain the same but I'm
not sure how to adjust the soaking solution. Would 5 hours still allow the
solution to thoroughly penetrate the entire turkey? How long might be
enough? Has anyone read any Cook's Illustrated articles on brining an
entire turkey and care to share it with me?
Posted to EAT-L Digest  by "Grace M. Wagner" <wgmm@CITYNET.NET> on Nov 20,
1997

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