Serious Eats: Talk
Brine Question
I made my brine last night. I left it sit on the counter to come to room temperature before I was going to refrigerate it and plop the bird in tonight. I cleaned the entire kitchen, watched a little TV, took a phone call, and...completely forgot the brine. I found it sitting on the counter this morning. I covered it and slid it into the fridge on my way out the door.
Now, I assume there's enough salt (1 cup in 1 gallon of stock/cider mix) to ward off the creepy-crawlies, but I just thought I'd seek out a second opinion before I give the bird a 16-hour bacteria-bath and send everyone to the ER. Plus, it doesn't take much effort or cost to make, so it wouldn't be a big deal to redo it.
What do you guys think?
