Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here


mr.bmr.b Posts: 75
edited November -1 in EggHead Forum
I have never brined anything before but will be doing a practice turkey on friday for my family and some friends. i was interested in brining have read techniques and recipes. what is the reason exactly however for rinsing the bird 3 times after you brine as i read in one technique that was linked. is it to make sure the bird isn`t so salty? to me it would seem if you have added other stuff like honey or any other spice you are going to lose much of it by rinsing the bird 3 times. is it absorbed that deeply into the bird that rinsing would have no effect? not sure i understand the whole concept of brining. someone please enlighten me. thanks


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