tag:blogger.com,1999:blog-23512900.post2524227258562344704..comments2024-01-25T19:53:51.181-06:00Comments on Saucisson MAC: Please Mr. McGee, Don’t Drown my Turkey.machttp://www.blogger.com/profile/11444440937979817019noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-23512900.post-61220827087421670522008-11-13T13:11:00.000-06:002008-11-13T13:11:00.000-06:00Amen to that! Last year my meat injector broke an...Amen to that! Last year my meat injector broke and I wasn't able to inject the brined turkey with my usual beer/stock/butter combination. Turns out it didn't matter one bit, the Turkey was great<BR/><BR/>I actually went with a 36 hour brine on a 12 lb. bird and it was fine (used Ruhlman's basic formula)Andrewhttps://www.blogger.com/profile/03286748406979546523noreply@blogger.comtag:blogger.com,1999:blog-23512900.post-11876611321812756542008-11-13T07:53:00.000-06:002008-11-13T07:53:00.000-06:00Well, as with most years, this year we are doing t...Well, as with most years, this year we are doing two turkeys, one brined and roasted with cream gravy and the other Madeira Braised. Over the years we have also grilled, smoked and deep fried.<BR/><BR/>Much of the gravy will involve some of the 4 gallons of chicken stock in the basement.<BR/><BR/>http://blog.charcuteire.com/2008/10/09/chicken-stock.aspx<BR/><BR/>I found the article interesting, Anonymousnoreply@blogger.com