We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Question for WessB brining instruction for Turkey
Hi WessB and All, I'm preparing for Canadian Thanksgiving this Monday. I'm following a combo of WessB/Mad Max/Topo Gigio method. I put my Turkey in a cooler and filled it with the brine from WessB website (that he got from the forum) I found that I had to triple the brine recipe to cover the bird. The recipe says to just add more water, but wouldn't that dilute the salt too much? Is tripling the brine going to make it too salty? (I have no experience with Brine)[p]Also, instead of adding ice cubes direct, I put them in a zip lock first so it wouldn't dilute the brine further.[p]Comments?