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In the turkey apple brine recipe you're not supposed to add the spices to the apple juice/sugar/salt mix until it has cooled down to 40f from it's boil.
Why is this?
Why is this?
I think perhaps you read it wrong, the turkey should go in at 40f or below. Are you refering to the TVWB recipe?
Yes.
[FONT=Arial,Verdana,Helvetica,sans-serif]Combine apple juice, brown sugar, and salt in a large saucepan. Bring to a boil over high heat, stirring to dissolve. Boil for one minute, remove from heat, let mixture come to room temperature, then refrigerate to 40°F.
In a large non-reactive container, combine the apple juice mixture with the remaining ingredients. When adding the oranges, squeeze each piece to release the juice into the container, then drop in the peel.
http://www.virtualweberbullet.com/turkey6.html
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