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Wall Street is gonna have a good Thanksgiving

What you doing for gravy?

QUOTE Originally Posted by wallstreetcappers:

Picked up the 13 lb heritage today, brining it tonight into thursday.

Put my brine together last night.....going for a soak for about 16 hours starting this afternoon. 

Hope all have a happy Thanksgiving. 

Actually eating a raw turkey is about as organic as it gets.

Easier on the carbon footprint.

  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. 

shrimp-

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.