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Cooking poultry to the recommended internal temperature of 165 degrees Fahrenheit is the foolproof way to make sure you’re meeting food safety standards. What can you do instead of rinsing chicken?
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Washing meat or cleaning meat is a technique of preparation, primarily used to treat raw meat or poultry prior to cooking in order to sanitize it. Several methods are used which are not limited to rinsing with running water (or with the use of a strainer) or soaking in saltwater, vinegar, lemon juice, or other acids, which may also enhance flavor when cooked.
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Brining is typically a process in which meat is soaked in a salt water solution similar to marination before cooking. [2] Meat is soaked anywhere from 30 minutes to several days. The brine may be seasoned with spices and herbs. The amount of time needed to brine depends on the size of the meat: more time is needed for a large turkey compared to ...
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To wet brine your turkey, use a ratio of ½ cup of kosher salt to ¼ cup of sugar to 2 quarts of cold water. Make sure you have enough water to completely cover the turkey in a large pot.
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