|
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
21-04-2005, 09:06 PM
|
|||
|
|||
Packaged Turkey
I intended on brining a turkey, but I noticed what was brought home is in a
package that reads, All Natural may contain up to 6% of some solution. Does this essentailly mean this bird is already brined? If so can I do anything withit to enhance the flavor without over salting it? 
|
|
22-04-2005, 05:58 AM
|
|||
|
|||
|
If you brine with a lower than usual salt concentration, 1 oz salt to 1
quart H20, and add assertive seasonings it will be well worth it. The "assertive seasonings" is important. I usually buy "water added" turkeys and brine following. They are more succulent and not as dry as other turkeys. Also, they tend to be the cheapest. Cheers, Kent, a Certified Tightwad "bk" wrote in message ink.net... I intended on brining a turkey, but I noticed what was brought home is in a package that reads, All Natural may contain up to 6% of some solution. Does this essentailly mean this bird is already brined? If so can I do anything withit to enhance the flavor without over salting it?
|
|
22-04-2005, 05:58 AM
|
|||
|
|||
|
If you brine with a lower than usual salt concentration, 1 oz salt to 1
quart H20, and add assertive seasonings it will be well worth it. The "assertive seasonings" is important. I usually buy "water added" turkeys and brine following. They are more succulent and not as dry as other turkeys. Also, they tend to be the cheapest. Cheers, Kent, a Certified Tightwad "bk" wrote in message ink.net... I intended on brining a turkey, but I noticed what was brought home is in a package that reads, All Natural may contain up to 6% of some solution. Does this essentailly mean this bird is already brined? If so can I do anything withit to enhance the flavor without over salting it?
|
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Turkey Ballentine | LIMEYNO1 | Recipes (moderated) | 0 | 24-12-2003 10:53 PM |
| A little help, please? | LIMEYNO1 | General Cooking | 10 | 22-12-2003 12:19 PM |
| POSTED Martha Stewarts Black Lacquered Turkey Receipe | Marek | General Cooking | 0 | 24-11-2003 08:24 AM |
| Fried Turkey (3) Collection | luckytrim | Recipes (moderated) | 0 | 19-11-2003 12:39 AM |
| Roast Turkey ala Nita | SSMNITA@aol.com | Recipes (moderated) | 0 | 10-11-2003 01:42 PM |
Linear Mode
