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Reply to "Turkey Confidential"
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[quote=Anonymous][quote=Anonymous]brining is for amateur cooks who are intimidated by one of the easiest things to cook. [b] The reason people brine is to avoid dry breasts. The simple solution is to lower the temperature of the breasts prior to cooking it and they will be at the proper temperature at the same time as the thigh. But how does one lower the temperature of the breast? Simple, get two gallon size Ziploc bags filled with ice. As the turkey is sitting on the counter before placing in the over, place the bags on the boobies and let them sit for 30 minutes. Get an instant read thermometer and you are all set. [/quote] OMG! This is hilarious. You sound exactly like my lactation consultant.[/quote]
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