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Turkey Brine

Reviewed: Nov. 24, 2013
Getting back to the turkey brine..... I posted a note before Thanksgiving stating I was going to alter the salt portion of the recipe, which I did. It was helpful to use the 33% less sodium broth and I decreased the sea salt by 1/4 cup leaving a full 3/4 cup of salt to be used. So here's what happened.... The turkey was doing great however I made the mistake of not putting a thermometer in the old bird. I planned to cook the turkey for about 4 hours. Well at the 3 hour mark it was at 180 degrees.... Holy you know what!!!!! Someone turned up the temp without telling me and because I wasn't diligent about checking on the bird she heated up way to fast. I pulled the turkey out and finished cooking everything else and had to "slightly" reheat the bird due to it setting out too long..... I thought I really messed things up. If it wasn't for the brine I think it would have been a disaster. The bird was still moist and turned out pretty good despite the mishap. It would have been much better had I kept an eye on it as well as the temp. There is no doubt it would have been much better. So the moral of the story is to brine for sure, use a thermometer (digital) and keep watch over the oven and the cargo inside. The brine definitely cooks the turkey a bit faster. My target temp was 160 degrees but over shot that a bit I'd say.
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Garlic Prime Rib

Reviewed: Dec. 23, 2007
I cooked the Garlic Prime Rib for the guys at the fire house and they loved it. I stuck to the 120 degree suggestion and ended up leaving the meat in an opened oven because we got an emergency call just about the time we were going to eat. I anticipated a call so I turned down the temperature a bit and guaged the internal temp as the time went on. When it got to 120 degrees we were ready to go. When we returned from the call the internal temperature was 124 so I felt we were safe. The guys loved the roast and some said it was the best they ever had. They must have been very hungry. Anyway it turned out great. Thanks!
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