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11-27-2014, 04:38 AM
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I'm nuts for the place
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Re: Turkey recipes?
Moses, that's exactly why I'm so convinced to do it that way. I don't care about the presentation, because I never carve the bird at the table.
I'm simmering a vegetable stock right now. Thought about icing the stock and throwing the bird pieces in a lower-salt brine for 6-8 hours. Is this method better with a brine? Or should I just forget about it?
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