Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here


DawgtiredDawgtired Posts: 213
edited November -1 in EggHead Forum
I know there was a lot of back and forth about brining a turkey that already had an 8% solution injected in it. I think some of the concern was that there would be too much of a salty taste if the bird was brined on top of this. The night before Thanksgiving, I was channel surfing and Emril was on Martha Stewart's show (I want to make it clear again, I was channel surfing) and he addressed this issue. According to him, you want to pull that injected solution out of the bird, and brining will accomplish that. He was pretty big on the whole brining process. Thought that was interesting in case y'all will be doing a turkey again for Christmas.


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