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Home Cooking 4


weewuu | Nov 24, 2009 08:43 PM

Due to my impatience, I am afraid that I've posted a "welcome" sign to nasty baccies in my turkey/turkeybrine. First, I only cooled my brine to about 50 degrees before placing my refrigerated turkey in it. From what I have been reading, I am wondering if I did my turkey in?

I might also have made the problem worse this evening when I decided the garlic smell was too strong and felt I needed to reduce the garlic concentration. I took it out of the fridge and dumped out some of the old brine. Then added new brine which was heated to dissolve the salt and cooled to lukewarm and mixed with the refrigerator cold brine (1:4 ratio). Should I throw away my turkey?

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