11-25-2008, 06:54 PM
Just brined my 1st bird today..... (cooking a flock of birds for a homeless keiki dinner tomorrow...)
Comletely cover bird in water with Hawaiian salt (lady who was showing me tasted it to make sure it was "right" - it was not as salty as sea water.... but enough to tasty salty...)
She said this was the best way to thaw a bird, and they did thaw out nicely (we were cooking 6 today, and 4 more tomorrow...) using the brine cut down the water thaw by about 3 hours per bird...
We are cooking in roasting bags (to maintain juiciness , cut down cleaning & have a cover to store the birds in the frig....) Spiced with a custom mix by the lady...
put metal skewers into the thigh along the bone to more evenly cook the meat
and a couple of serving spoons of flour in the bottom of the bag to start the gravy....
I have never prepared more than one bird at a time, so all of this is new to me! Do use the old standby meat thermometer... turkey 170 deg...
Comletely cover bird in water with Hawaiian salt (lady who was showing me tasted it to make sure it was "right" - it was not as salty as sea water.... but enough to tasty salty...)
She said this was the best way to thaw a bird, and they did thaw out nicely (we were cooking 6 today, and 4 more tomorrow...) using the brine cut down the water thaw by about 3 hours per bird...
We are cooking in roasting bags (to maintain juiciness , cut down cleaning & have a cover to store the birds in the frig....) Spiced with a custom mix by the lady...
put metal skewers into the thigh along the bone to more evenly cook the meat
and a couple of serving spoons of flour in the bottom of the bag to start the gravy....
I have never prepared more than one bird at a time, so all of this is new to me! Do use the old standby meat thermometer... turkey 170 deg...