Christine Dabney wrote:
> On Tue, 20 Nov 2007 13:20:46 GMT, Sarah Gray >
> wrote:
>
>> George wrote:
>>> Scott wrote:
>>>> I seen this on the Today Show yesterday:
>>>> http://www.msnbc.msn.com/id/21836561/
>>> Pretty much as expected. I didn't watch it but the article says
>>> everybody just loves the injected version because it tastes so much better.
>>>
>>> Whatever happened to enjoying the taste of roasted meat without the
>>> "flavoring"?
>> Frankly, I think injecting meat is kind of creepy, but poultry, turkey
>> in particular, is much better when it is brined in one way or another.
>
> That's because the flavor has been bred out of the turkeys and other
> poultry.
>
> I think if you got a heritage turkey, you might find it needs no such
> enhancement. Those are the turkeys that have that good old fashioned
> taste that used to be the hallmark of turkey. They are becoming more
> popular, and more available, but still tend to be up there in price.
>
> Now turkeys are bred to have enormous breasts, and almost no dark
> meat. Tasteless, bland things.
>
> I got myself a natural free range bird this year. And I could kick
> myself, cause I just found out I could have gotten a heritage turkey
> at one of the local natural foods stores. Too late now.
>
> My turkey has been salted and is almost ready to be roasted. Tonight,
> I will wipe it off, and let it sit in the fridge and air dry for a
> day. I plan on roasting it tomorrow night. This is the only way I
> will get any turkey leftovers...as there will be none from when I go
> out to dinner on Thursday.
>


We had one of those heritage turkeys a few years ago. It was better
than a cheap, injected turkey, but not *that* much better that it cost
about 7 or 8 times as much. OTOH, there was more meat from the same
size bird because it didn't shrink as much.

Bob