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  #1   ^
Old Fri, Mar-31-06, 12:37
JAnn's Avatar
JAnn JAnn is offline
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Posts: 4,027
 
Plan: LC/GF/IF
Stats: 237.0/217.6/174.6 Female 5 ft 10 in
BF:42%.
Progress: 31%
Location: Central Arizona
Default LC brine for grilled turkey

Karen, I recently grilled a turkey. The recipe called for soaking in brine overnight. The brine was way too salty for me. It also called for 1 cup of dark brown sugar. I used 1 tablespoon molasses and 3/4 cup Sugar Twin brown sugar (the U.S. saccharine kind). Do you have any suggestions to improve the brine and a substitue for salt? Vinegar perhaps?

Thanks.

BTW, love your cookbook! I'm going to serve your cranberry relish with this next one. (I have 4 turkeys in the freezer)
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  #2   ^
Old Fri, Mar-31-06, 17:34
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Karen Karen is offline
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Posts: 12,775
 
Plan: Ketogenic
Stats: -/-/- Female 5 feet 4 inches
BF:
Progress: 100%
Location: Vancouver
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Hi JAnn

This is the one I use

http://forum.lowcarber.org/showpost...312&postcount=2

I've stopped using the sweeteners, they don't really seem to make any difference.

Keep in mind that the recipe is for a 15 pound turkey. It won't work with a larger one.

Glad to hear you're enjoying the book.

Karen
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  #3   ^
Old Mon, Jun-12-06, 12:14
JAnn's Avatar
JAnn JAnn is offline
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Posts: 4,027
 
Plan: LC/GF/IF
Stats: 237.0/217.6/174.6 Female 5 ft 10 in
BF:42%.
Progress: 31%
Location: Central Arizona
Default

A very belated thank you. I will try it next time.
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  #4   ^
Old Fri, Jan-01-10, 23:39
missymagoo missymagoo is offline
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Posts: 652
 
Plan: atkins
Stats: 218/187/158 Female 5'5"
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i like brined turkey - i did not know the sugar went in the cells of the turkey. i want to take a turkey breast and brine over night. sue
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  #5   ^
Old Sat, Jan-02-10, 11:17
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girlbug2 girlbug2 is offline
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Posts: 1,091
 
Plan: Ketogenic paleo
Stats: 186/167/125 Female 5'4"
BF:trying to quit
Progress: 31%
Location: So. California
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Quote:
Originally Posted by JAnn
Do you have any suggestions to improve the brine and a substitue for salt? Vinegar perhaps?



I think it is literally impossible to take salt out of brine. It's in the definition.http://en.wikipedia.org/wiki/Brine

Anything else you soak your meat in would be called a marinade.
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  #6   ^
Old Sat, Jan-02-10, 11:35
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y0u y0u is offline
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Plan: It's a secret..shhh
Stats: 270/199/175 Female 5'7
BF:Beef Flavored?
Progress: 75%
Location: In the 5th Dimension!
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I brine turkeys and chickens all the time and use no sweeteners of any kind, instead I use sweet spices and herbs and salt. Allspice, lemon juice, cinnamon, bay leaf, rosemary, thyme, sage, orange peel..things of that nature. I also use about 1/2 cup of salt for a 12 pound turkey and 3 tbs of salt for a whole chicken. Turns out great every time..
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  #7   ^
Old Wed, Mar-10-10, 12:35
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brobin brobin is offline
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Posts: 470
 
Plan: Atkins
Stats: 231/172/175 Male 70 inches
BF:30%/19%/17%
Progress: 105%
Location: Ontario
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I have started doing a dry brine. A few tablespoons of course salt rubbed on the turkey, then put it in a bag and leave it in the fridge for 2 or 3 days. Each day, rub it without taking it out of the bag.

I found this did a great job of keeping the turkey moist without it becoming soggy. It was also much less salty after being cooked, including the drippings.

I highly recommend the technique.
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