Recipe called for 1 cup kosher per gallon of wet. I had to use 5 gallons of dampen to cover my 20 pound turkey, so I was supposed to use 5 cups of saline, I only used 4 and thought that be a lot, so I taste the brine and it tastes pretty darn saline! Will this make my turkey too salt to eat? Or will the turkey not be artificial by this much salt?
Answer:
It can individual absorb so much saline.
the rest will stay in the brine
The brine is a sealing agent and severely little Kosher salt will hold your attention 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 wet for 5 minutes after removing from the brine and towel dry in and out prior to seasoning - frying or roasting. Good Luck!
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Answer:
It can individual absorb so much saline.
the rest will stay in the brine
The brine is a sealing agent and severely little Kosher salt will hold your attention 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 wet for 5 minutes after removing from the brine and towel dry in and out prior to seasoning - frying or roasting. Good Luck!
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