Recipe called for 1 cup kosher per gallon of water. I had to use 5 gallons of water to cover my 20 pound turkey, so I was supposed to use 5 cups of salt, I only used 4 and thought that was a lot, so I tasted the brine and it tastes pretty darn salty! Will this make my turkey too salty to eat? Or will the turkey not be affected by this much salt?
2006-11-22 09:34:23 · 2 answers · asked by Always PO'd 3 in Food & Drink ➔ Ethnic Cuisine
Should I add the final cup of salt??????????????/
2006-11-22 10:08:43 · update #1
It can only absorb so much salt.
the rest will stay in the brine
2006-11-22 09:37:40 · answer #1 · answered by Kat H 6 · 0⤊ 0⤋
The brine is a sealing agent and very little Kosher salt will absorb into the food (note the size of the crystals compared to table salt) it will be fine. If you are still worried rise in running cold water for 5 minutes after removing from the brine and towel dry in and out prior to seasoning - frying or roasting. Good Luck!
2006-11-22 17:39:18 · answer #2 · answered by Walking on Sunshine 7 · 0⤊ 0⤋