On Sat, 19 Nov 2016 21:45:54 -0600, Sky >
wrote:

>On 11/19/2016 8:16 PM, Sqwertz wrote:
>> On 11/19/2016 7:10 PM, dsi1 wrote:
>>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
>>>> If you have a 13-18lb Turkey, it needs to be in the fridge now.
>>>> If it is biger, ypu are late!
>>>>
>>>
>>> I used to defrost my turkey in salt water in a bucket overnight. It
>>> worked just spiffy. These days, it's tough to find a cheap,
>>> unprocessed, bird that can be defrosted this way. That's the
>>> breaks.
>>
>> We get natural turkeys from the store and then brine them in the big
>> cooler.
>>
>> Moist to the last slice.
>
>Steve, what "recipe" do you use to brine the turkey? There are so many
>methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a
>brined (au naturale!) turkey is definitely beneficial for fantastic
>results at the dinner table. I always try to avoid any and all
>'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.).
>
>Sky
>
>================================
>Kitchen Rule #1 - Use the timer!
>Kitchen Rule #2 - Cook's choice!
>================================

Because I never remember to get my turkey thawed soon enough I don't
have time to brine. I've taken to injecting my bird the morning of
roasting. I've never used any of the commercial products that are
available. I just inject something tasty. It's just the two of us so
we are concerned about coming up with traditional Thanksgiving taste.
I do the same when smoking a turkey in the summer.
Janet US