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I second what PAGS said. I've also forgotten about thick cut pork loin chops for three days in brine and they were not too salty. Definitely rinse afterwards if any meat is in that long.

Please note that I believe your turkey will cook a little faster, so watch that internal meat temp and follow the new guidelines. Try this:

We will remove our turkey from the heat at 160°F instead of 170°F to 180°F as most recipes recommend, and it still will be safe. Juicier too. The USDA revised its guidelines in 2006 so most cookbooks are out of date. (Excerpt from amazing ribs.com turkey tutorial)

Enjoy

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