« Reply #4 on: November 24, 2013, 09:28:37 AM »
If y'all remember a while back there was an article on preparing and cooking steaks. One of the things done was to salt the steak early on and let the salt pull the moisture out, mix with the juices and send them back in the steak resulting in a juicy chunk of meat. I don't see why this wouldn't work with a turkey.
So as I understand this you can take a frozen turkey and put one tablespoon of salt per five pounds on it and let it sit in a bag for three days. Then do you rinse it well? I've never took a close look at a frozen turkey but ain't the cavity sort of frozen shut?
Dee
« Last Edit: November 24, 2013, 10:01:17 AM by deestafford »
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