Thread: Talking turkey about a 'Judy Bird'

On 18 Nov 2009 12:43:48 GMT, sandi wrote:

> Interesting article about a dry-brining technique.
>
> http://www.latimes.com/features/food...w-turkeyfaq18-
> 2009nov18,0,5750108.story
>
> Or http://preview.tinyurl.com/ygh4ykh

"What kind of salt? That's a very good question, because different
salts have different flake sizes and so have different volume
measurements. I use Diamond Crystal kosher salt. Other coarse salts
will be close, but if you're using finely ground salt, reduce the
amount used to 2 teaspoons per every five pounds. I'm sorry, that's
harder to remember."

What a bull**** answer. The majority of the country cannot obtain
Diamond kosher salt easily. Morton's is the default kosher salt and
it weighs about 5oz a cup. Diamond weighs almost 8oz a cup. That's
a huge difference in actual salt - almost twice as much Diamond as
Mortons.

Finely ground salt? What is that, popcorn salt?

Like I said - it's a ****ty answer that does more harm than good.

-sw