Posted: 11/28/2011 5:37:53 PM
Originally Posted by wallstreetcappers
Thanks..same to you.
I found all sorts of wacky brines, what I ended up doing was similar to last year..salt,sugar (organic of course) organic whole herbs, garlic, olive oil and water.
The sky certainly is the limit on brines.
I almost had a disaster. I actually pulled mine at 161 degrees and it went to 170 at rest. Unfortunately, when I started to carve the other side of the breast, part of it was borderline raw. I ended up carving the whole thing and then heating in a crock pot on high for about a half hour. Must have been OK cuz no one got sick. First time I've ever had an oven issue like that.
I may try the bag method next year. No one in my family eats the skin so it's not like I really need it brown and super crispy.
I think 155 is still too early. Most of what I read said you need to get to about 170...and 15 degrees of carryover cooking is a LOT to ask.
Sure, animals eat meat raw in the wild. They also aren't affected by certain things in raw meat that do affect humans.