I called SC Johnson on Friday and confirmed that the XL and XXL Ziploc
bags ARE food safe.
So, if you need an alternate to a cooler and have the room in your
fridge, these bags are another option. I'd recommend you support the
bag with a cookie sheet.

Rob
Q 4 All

" wrote in message
oups.com...
I called SC Johnson on Friday and confirmed that the XL and XXL Ziploc
bags ARE food safe.


You had to make a call to confirm that?

If you use my brine, you can do it in a stainless steel vessel, no
reactivity.


--
TFM®
Zephyrhills (*Everything* is food safe here) Florida

FWIW, I've had excellent luck using the plastic trash compactor bags
sold by Albertson's and Sears. They are of very heavy material and are
large enough to hold a turkey. Sealing them isn't that difficult if you
twist the end, double it over and use a couple rubber bands.

Nonny

wrote:
I called SC Johnson on Friday and confirmed that the XL and XXL Ziploc
bags ARE food safe.
So, if you need an alternate to a cooler and have the room in your
fridge, these bags are another option. I'd recommend you support the
bag with a cookie sheet.

Rob
Q 4 All


--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

On Nov 19, 10:04 am, "TFM®" wrote:
" wrote in ooglegroups.com...

I called SC Johnson on Friday and confirmed that the XL and XXL Ziploc
bags ARE food safe.You had to make a call to confirm that?

If you use my brine, you can do it in a stainless steel vessel, no
reactivity.

--
TFM®
Zephyrhills (*Everything* is food safe here) Florida


TFM®-

I *always* use your brine :-)
I just don't have a stainless steel vessel big enough for 3 turkey
breasts!

Rob

" wrote in message
oups.com...
I called SC Johnson on Friday and confirmed that the XL and XXL Ziploc
bags ARE food safe.
So, if you need an alternate to a cooler and have the room in your
fridge, these bags are another option. I'd recommend you support the
bag with a cookie sheet.

Rob
Q 4 All


I've been brining 12-14lb turkeys in 2.5 gal. Ziplock bags for years without
any problems.
Because the ratio of brine to turkey is much smaller than in the usual brine
container I use more salt. Rather than 1 oz table salt/quart I use 1.5
oz/quart or even 2 oz/quart.

Kent

wrote:

On Nov 19, 10:04 am, "TFM®" wrote:

" wrote in ooglegroups.com...


I called SC Johnson on Friday and confirmed that the XL and XXL Ziploc
bags ARE food safe.You had to make a call to confirm that?

If you use my brine, you can do it in a stainless steel vessel, no
reactivity.

--
TFM®
Zephyrhills (*Everything* is food safe here) Florida



TFM®-

I *always* use your brine :-)
I just don't have a stainless steel vessel big enough for 3 turkey
breasts!

I use the appropriate-sized plastic-lined cooler, add the brining
solution and a frozen plastic gallon-sized plastic conatiner of ice (or
two) to keep everything nice and safely cool without diluting your brine.

Afterwards clean the cooler out with anti-bacterial dishsoap and a
little bleach, rinse well and leave in direct sunlight to dry.

Kathleen

What's the big deal about brining? I have never brined anything (except
pickles).

Kent wrote:
" wrote in message
oups.com...

I called SC Johnson on Friday and confirmed that the XL and XXL Ziploc
bags ARE food safe.
So, if you need an alternate to a cooler and have the room in your
fridge, these bags are another option. I'd recommend you support the
bag with a cookie sheet.

Rob
Q 4 All



I've been brining 12-14lb turkeys in 2.5 gal. Ziplock bags for years without
any problems.
Because the ratio of brine to turkey is much smaller than in the usual brine
container I use more salt. Rather than 1 oz table salt/quart I use 1.5
oz/quart or even 2 oz/quart.

Kent

Glenn wrote:
What's the big deal about brining? I have never brined anything (except
pickles).


Brining does amazing things to turkeys and chickens. Search the
archives of this group for lots of testimonials.

-John O

JohnO wrote:
Glenn wrote:
What's the big deal about brining? I have never brined anything (except
pickles).


Brining does amazing things to turkeys and chickens. Search the
archives of this group for lots of testimonials.

-John O


But also read the label of the chicken, turkey, or whatever,
that you buy. Quite a few already contain a "salt solution",
in which case additional brining wouldn't be a good thing.

Get a fresh killed bird that hasn't been brined if you can
and try it

--
Steve

On Sun, 19 Nov 2006 14:14:55 -0600, Kathleen
wrote:

Afterwards clean the cooler out with anti-bacterial dishsoap and a
little bleach, rinse well and leave in direct sunlight to dry.

Obviously Kathleen does *not* live in Western Washington.
We'd need a different technique here.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

Denny Wheeler wrote:
On Sun, 19 Nov 2006 14:14:55 -0600, Kathleen
wrote:

Afterwards clean the cooler out with anti-bacterial dishsoap and a
little bleach, rinse well and leave in direct sunlight to dry.

Obviously Kathleen does *not* live in Western Washington.
We'd need a different technique here.


Are you saying that you're stuck where the sun don't shine?

On 21 Nov 2006 06:01:05 -0800, "JohnO" wrote:


Denny Wheeler wrote:
On Sun, 19 Nov 2006 14:14:55 -0600, Kathleen
wrote:

Afterwards clean the cooler out with anti-bacterial dishsoap and a
little bleach, rinse well and leave in direct sunlight to dry.

Obviously Kathleen does *not* live in Western Washington.
We'd need a different technique here.


Are you saying that you're stuck where the sun don't shine?

That's about right. Especially it don't shine in November. It's--as
I type--just past midnight, Nov 22nd, and yesterday we set a new
record for wettest single month ever. In Seattle, anyway.

-denny-
--

The test of courage comes when we are in the minority.
The test of tolerance comes when we are in the majority.

Obviously Kathleen does *not* live in Western Washington.
We'd need a different technique here.


Are you saying that you're stuck where the sun don't shine?

That's about right. Especially it don't shine in November. It's--as
I type--just past midnight, Nov 22nd, and yesterday we set a new
record for wettest single month ever. In Seattle, anyway.


I'm on the southeastern edge of Lake Michigan and as soon as it cools
off for winter...the real cold stuff...we won't see the sun. Typically
that's starting in a couple weeks and lasting until February, right
along the lake. We get snow instead of rain. Sometimes lots of snow.
This has been a very wet second half of the year here as well.

-John O

On Wed, 22 Nov 2006 17:49:09 GMT, Eddie
wrote:

On Mon, 20 Nov 2006 15:22:35 -0500, Steve Calvin
wrote:

JohnO wrote:
Glenn wrote:
What's the big deal about brining? I have never brined anything (except
pickles).



But also read the label of the chicken, turkey, or whatever,
that you buy. Quite a few already contain a "salt solution",
in which case additional brining wouldn't be a good thing.

Steve, here is what is on the label of my butterball:
"Contains up to 7% of a solution to enhance juiciness and tenderness
of water, salt, modified food starch, sodium phosphates and natural
flavors."

Now, based on that, do you think I need to brine, or not?

No. It's already been brined.

JohnO wrote:

Obviously Kathleen does *not* live in Western Washington.
We'd need a different technique here.


Are you saying that you're stuck where the sun don't shine?

That's about right. Especially it don't shine in November. It's--as
I type--just past midnight, Nov 22nd, and yesterday we set a new
record for wettest single month ever. In Seattle, anyway.



I'm on the southeastern edge of Lake Michigan and as soon as it cools
off for winter...the real cold stuff...we won't see the sun. Typically
that's starting in a couple weeks and lasting until February, right
along the lake. We get snow instead of rain. Sometimes lots of snow.
This has been a very wet second half of the year here as well.

In that case, clean the cooler out with anti-bacterial dishsoap and a
little bleach, rinse well and place (open) in front of a fan to dry out.

Kathleen
In that case I'd clean the cooler out with