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In Reply to: Re: I thought I would show you my turkey posted by Ray Basso on November 30, 2013 at 16:22:11:
What a fun question. My theory is since the food was submerged in the brine it was never exposed to freezing temperatures since the freeze point of brine is so much lower than 32 degrees. Another possibility is the turkey had a salt solution in it already??
I cooked a kosher turkey this year, so already salted. 15 pounds, 325 degrees, 3 hours in the oven, absolutely perfect. So happy:) Oh some plucking of pin feathers took a while but knew to expect that. Mary Ann
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