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Ratman · 12-25-2008, 08:08 AM

Hey food gurus! I need some advice. I'm having a big holiday dinner here in Japan on Sunday, and I'm serving turkey. Turkey is a bitch to get here in Japan, and I was lucky to get two 12 pounders at Costco. They are Honeysuckle Whites, with a 7% infusion.

I'm going to cook them in the smoker, so I want to brine them. I want to use a maple syrup/savory brine. I want to get the brine that is in the turkeys out, and my brine in. Should I put the birds in a, say, 2% brine solution, won't the brines equalize at around 4%? If I then put my brine in at 8% won't they equalize at around 5%? I seem to remember that saline solutions will equalize across a membrane, would it work the same way in this case?

Thanks in advance!

12-25-2008, 08:08 AM	#1 (permalink)
Ratman Addict Location: Somewhere... Across the sea...	Food science question Hey food gurus! I need some advice. I'm having a big holiday dinner here in Japan on Sunday, and I'm serving turkey. Turkey is a bitch to get here in Japan, and I was lucky to get two 12 pounders at Costco. They are Honeysuckle Whites, with a 7% infusion. I'm going to cook them in the smoker, so I want to brine them. I want to use a maple syrup/savory brine. I want to get the brine that is in the turkeys out, and my brine in. Should I put the birds in a, say, 2% brine solution, won't the brines equalize at around 4%? If I then put my brine in at 8% won't they equalize at around 5%? I seem to remember that saline solutions will equalize across a membrane, would it work the same way in this case? Thanks in advance! __________________ The difference between theory and reality is that in theory there is no difference. "God made man, but he used the monkey to do it." DEVO