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Date: Wed, 22 Nov 2023 12:28:09 -0500
From: CostcoCardMember <costcocardmember@parqsti.com>
To:   <bruce@untroubled.org>
Message-ID: <424180785462.17006740781336@parqsti.com>
Subject: Last Day To Get Your Costco Thanksgiving Reward: 1 Year
 Membership & $200 Warehouse Card
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Celebrate the Season of Thanks with Costco!
A Special Thanksgiving Treat Awaits You
Greetings! As Thanksgiving approaches, we at Costco are delighted to extend=
 a unique offer exclusively to our members.  This is your final opportunity=
 to take advantage of a complimentary one-year Costco membership along with=
 a $200 gift card to make your holiday celebrations even more joyous.  Reme=
mber, this special offer concludes on November 23rd, so don't delay!

Be sure to explore our exclusive Thanksgiving deals and enhance your festiv=
e preparations.  Go here to begin your shopping journey and ensure a memora=
ble Thanksgiving experience with Costco.  http://www.parqsti.com/ambitious-hissed/26a5W239D5iC8n611a25Aa3hcd2_21qFv4GIf4rxvs4FhIHEsvZ7IQt9mRo6zX10lZ6RJ2@ib

CIaim Your CompIimentary Membership & Gift Card Before 11/23 http://www.parqsti.com/ambitious-hissed/26a5W239D5iC8n611a25Aa3hcd2_21qFv4GIf4rxvs4FhIHEsvZ7IQt9mRo6zX10lZ6RJ2@ib







Understanding the Basics of Brining: Brining a turkey is a process that enh=
ances its moisture and flavor.  The fundamental principle of brining lies i=
n the science of osmosis and diffusion.  When a turkey is soaked in a solut=
ion of water, salt, and various seasonings, the salt solution gradually per=
meates the bird's muscle fibers.  This results in a more moist and tender t=
urkey post-cooking.  The process isn't complicated but requires some prepar=
ation and planning, as the turkey needs to brine for several hours or even =
overnight.  Preparing the Brine Solution: The first step in brining a turke=
y is to prepare the brine.  A basic brine consists of water, kosher salt, a=
nd sugar, but many recipes also include aromatic ingredients like garlic, h=
erbs, spices, and citrus to infuse additional flavors.  The ratio of salt t=
o water is crucial; typically, you'll use about 1 cup of kosher salt for ev=
ery gallon of water.  Ensure the salt and sugar are fully dissolved in the =
water before adding the turkey.  Choosing the Right Container and Refrigera=
tion: Selecting an appropriate container is vital for effective brining.  T=
he container should be large enough to fully submerge the turkey in the bri=
ne and fit in your refrigerator.  Food-safe plastic buckets, stainless stee=
l pots, or special brining bags can be used.  Refrigeration during the brin=
ing process is crucial to prevent bacterial growth.  If your refrigerator i=
sn't big enough, a cooler with ice can be used, ensuring the temperature re=
mains consistent and safe.  Timing the Brining Process: The duration of bri=
ning depends on the size of the turkey and personal taste preferences.  Gen=
erally, a brining period of 12 to 24 hours is sufficient.  It's important n=
ot to over-brine, as this can lead to a texture that is too soft or meat th=
at is overly salty.  A good rule of thumb is to brine for approximately one=
 hour per pound of turkey.  Rinsing and Preparing for Cooking: After the br=
ining process is complete, it's essential to thoroughly rinse the turkey un=
der cold water to remove excess salt from the surface.  Pat the turkey dry =
with paper towels before cooking.  Some cooks prefer to let the turkey sit =
uncovered in the refrigerator for a few hours after brining to allow the sk=
in to dry out, which can help achieve a crisper skin when roasted.  Adjusti=
ng Cooking Techniques Post-Brining: When cooking a brined turkey, adjustmen=
ts might be needed.  Since the turkey is already moist from brining, you mi=
ght find it requires less cooking time than an unbrined bird.  It's also ad=
visable to avoid overly salty seasonings or rubs, as the brine has already =
infused the turkey with salt.  Using a meat thermometer to check for donene=
ss is the best way to ensure your turkey is perfectly cooked.  The internal=
 temperature should reach 165F (74C) in the thickest part of the thigh.=20

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                <td style=3D"width:200px;"> <img alt=3D"Costco Thanksgiving=
" height=3D"auto" src=3D"http://www.parqsti.com/spectacled-McCluskey/2c44l2395Qu7Va11Q25a4nGcd2U21YFv4GIf4rxvs4FhIHEsvZ7rQt9mRo7SlNw1R05uNib3" style=3D"border:0;display:block;outli=
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           </tr>=20
           <tr>=20
            <td align=3D"left" class=3D"advanced-header" style=3D"font-size=
:0px;padding:10px 25px;word-break:break-word;">=20
             <div style=3D"font-family:Arial, sans-serif;font-size:13px;fon=
t-weight:400;line-height:1;text-align:left;color:#555555;">
              Celebrate the Season of Thanks with Costco!
             </div> </td>=20
           </tr>=20
           <tr>=20
            <td align=3D"left" class=3D"advanced-subheader" style=3D"font-s=
ize:0px;padding:10px 25px;word-break:break-word;">=20
             <div style=3D"font-family:Arial, sans-serif;font-size:13px;fon=
t-weight:400;line-height:1;text-align:left;color:#555555;">
              A Special Thanksgiving Treat Awaits You
             </div> </td>=20
           </tr>=20
           <tr>=20
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d-break:break-word;">=20
             <div style=3D"font-family:Arial, sans-serif;font-size:13px;fon=
t-weight:400;line-height:1;text-align:left;color:#555555;">=20
              <p>Greetings! As Thanksgiving approaches, we at Costco are de=
lighted to extend a unique offer exclusively to our members. This is your f=
inal opportunity to take advantage of a complimentary one-year Costco membe=
rship along with a $200 gift card to make your holiday celebrations even mo=
re joyous. Remember, this special offer concludes on November 23rd, so don'=
t delay!</p>=20
              <p>Be sure to explore our exclusive Thanksgiving deals and en=
hance your festive preparations. Go <a href=3D"http://www.parqsti.com/onion-differentiation/6484U2395WJ86g11cv25a3Gcd2R21uFv4GIf4rxvs4FhIHEsvZ7qQt9mRo5PA10z5uU1ib">here</a> to begi=
n your shopping journey and ensure a memorable Thanksgiving experience with=
 Costco. </p>=20
             </div> </td>=20
           </tr>=20
           <tr>=20
            <td align=3D"center" vertical-align=3D"middle" style=3D"font-si=
ze:0px;padding:10px 25px;word-break:break-word;">=20
             <table border=3D"0" cellpadding=3D"0" cellspacing=3D"0" role=
=3D"presentation" style=3D"border-collapse:separate;line-height:100%;">=20
              <tbody>
               <tr>=20
                <td align=3D"center" bgcolor=3D"#d11241" role=3D"presentati=
on" style=3D"border:none;border-radius:3px;cursor:auto;mso-padding-alt:10px=
 25px;background:#d11241;" valign=3D"middle"> <a href=3D"http://www.parqsti.com/onion-differentiation/6484U2395WJ86g11cv25a3Gcd2R21uFv4GIf4rxvs4FhIHEsvZ7qQt9mRo5PA10z5uU1ib" style=
=3D"display:inline-block;background:#d11241;color:white;font-family:Arial, =
sans-serif;font-size:13px;font-weight:normal;line-height:120%;margin:0;text=
-decoration:none;text-transform:none;padding:10px 25px;mso-padding-alt:0px;=
border-radius:3px;" target=3D"_blank"> CIaim Your CompIimentary Membership =
&amp; Gift Card Before 11/23 </a> </td>=20
               </tr>=20
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          </tbody>=20
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              <br />=20
              <br /> Understanding the Basics of Brining: Brining a turkey =
is a process that enhances its moisture and flavor. The fundamental princip=
le of brining lies in the science of osmosis and diffusion. When a turkey i=
s soaked in a solution of water, salt, and various seasonings, the salt sol=
ution gradually permeates the bird's muscle fibers. This results in a more =
moist and tender turkey post-cooking. The process isn't complicated but req=
uires some preparation and planning, as the turkey needs to brine for sever=
al hours or even overnight. Preparing the Brine Solution: The first step in=
 brining a turkey is to prepare the brine. A basic brine consists of water,=
 kosher salt, and sugar, but many recipes also include aromatic ingredients=
 like garlic, herbs, spices, and citrus to infuse additional flavors. The r=
atio of salt to water is crucial; typically, you'll use about 1 cup of kosh=
er salt for every gallon of water. Ensure the salt and sugar are fully diss=
olved in the water before adding the turkey. Choosing the Right Container a=
nd Refrigeration: Selecting an appropriate container is vital for effective=
 brining. The container should be large enough to fully submerge the turkey=
 in the brine and fit in your refrigerator. Food-safe plastic buckets, stai=
nless steel pots, or special brining bags can be used. Refrigeration during=
 the brining process is crucial to prevent bacterial growth. If your refrig=
erator isn't big enough, a cooler with ice can be used, ensuring the temper=
ature remains consistent and safe. Timing the Brining Process: The duration=
 of brining depends on the size of the turkey and personal taste preference=
s. Generally, a brining period of 12 to 24 hours is sufficient. It's import=
ant not to over-brine, as this can lead to a texture that is too soft or me=
at that is overly salty. A good rule of thumb is to brine for approximately=
 one hour per pound of turkey. Rinsing and Preparing for Cooking: After the=
 brining process is complete, it's essential to thoroughly rinse the turkey=
 under cold water to remove excess salt from the surface. Pat the turkey dr=
y with paper towels before cooking. Some cooks prefer to let the turkey sit=
 uncovered in the refrigerator for a few hours after brining to allow the s=
kin to dry out, which can help achieve a crisper skin when roasted. Adjusti=
ng Cooking Techniques Post-Brining: When cooking a brined turkey, adjustmen=
ts might be needed. Since the turkey is already moist from brining, you mig=
ht find it requires less cooking time than an unbrined bird. It's also advi=
sable to avoid overly salty seasonings or rubs, as the brine has already in=
fused the turkey with salt. Using a meat thermometer to check for doneness =
is the best way to ensure your turkey is perfectly cooked. The internal tem=
perature should reach 165F (74C) in the thickest part of the thigh. =20
             </div> </td>=20
           </tr>=20
          </tbody>=20
         </table>=20
        </div>=20
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