Actually, if you are careful to maintain a temperature below 42 degrees, you can brine a frozen turkey and let it defrost as it brines. The catch is to not allow the brine to warm up or bacteria can form, despite all the salt. I sanitize a cooler, put in the turkey and the cold brine to cover it, then add both ice cubes and frozen cooler packs in ziplocks (the food-safe kind you can freeze and re-freeze to keep things cold in your cooler). The turkey will defrost quickly - as in 24 hours - this way. I like the turkey to sit out of brine in the fridge overnight before roasting so that the skin dries out and crisps better when roasting.
No, you do not need to rinse a turkey after brining. Rinsing can actually lead to cross-contamination in your kitchen, as bacteria from the raw turkey can spread to other surfaces. Instead, simply remove the turkey from the brine, pat it dry with paper towels, and proceed with your cooking method.
Brine is a salt solution. It does not need to be concentrated in order to be brine.
Yes, they do.
Baby brine are really too small for a mandarin, you will need to raise the brine shrimp up to a larger size.
one week is ok before dressing
Brine shrimp do not need acidity, it will die in acidic water. It needs alkaline water though (PH around 8).
A turkey should rest for about 20-30 minutes before carving it. This allows the juices to redistribute and results in a juicier and more flavorful meat.
The top of the line GE and Kenmore freezers need very little maintainance such as defrosting.
Yes. Sausage can be cooked from frozen.
yes.
To dress a turkey for Thanksgiving dinner, you will need to remove the giblets and neck from the cavity, rinse the turkey inside and out, pat it dry with paper towels, and then season or stuff it as desired before roasting it in the oven.
Some people prepare their turkeys by soaking them in a brine for 24 hours prior to smoking it. Use a non stick oil based spray on the grate to prevent sticking and follow the instructions in your smoker for a great tasting turkey.