I have a 13# Turkey packed in 8% solution. I would like to use my own brine. Is it possible to de-brine the factory juice by soaking in water only (in the refriger)?
I would think that if the salt gradient is greater in the meat that the salt would flow out to the bucket of water. Then I could throw the bird in my brine for X amount of time.
Has anybody tried this or am I all wet?
Thanks,
Mars
I would think that if the salt gradient is greater in the meat that the salt would flow out to the bucket of water. Then I could throw the bird in my brine for X amount of time.
Has anybody tried this or am I all wet?
Thanks,
Mars