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"?

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.

--

Sarah Gray

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.

Christine

Christine Dabney wrote:

> 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.

How/how much/how long are you salting it, Christine?
I'm also looking to kick up the flavor a bit, and maybe enhance the skin
crispiness. Was planning on some fresh-ground black pepper, coarse sea
salt, and maybe some minced garlic, as a rub.
I'm roasting it Thursday, so have a little more time.

DaveWas:

On Tue, 20 Nov 2007 12:04:01 -0800, Dave Bell
> wrote:

>Christine Dabney wrote:
>
>> 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.
>
>How/how much/how long are you salting it, Christine?
>I'm also looking to kick up the flavor a bit, and maybe enhance the skin
>crispiness. Was planning on some fresh-ground black pepper, coarse sea
>salt, and maybe some minced garlic, as a rub.
>I'm roasting it Thursday, so have a little more time.
>
>DaveWas:

This is the method I use:
http://www.latimes.com/features/prin...=1&cset=tr ue

It might be too late to start the salting process, but every little
bit helps, I think.

Christine

Christine Dabney wrote:

> This is the method I use:
> http://www.latimes.com/features/prin...=1&cset=tr ue
>
> It might be too late to start the salting process, but every little
> bit helps, I think.

That's what I thought!

I see this NYT article suggests a slow start (325 for 1.5 hours), and a
hot finish (425 until temp reached.)
How do you think this compares to the Alton Brown plan, (30 minutes at
500, then 350 until done, with breast covered)

Dave

On Tue, 20 Nov 2007 20:33:36 GMT, Dave Bell
> wrote:


>I see this NYT article suggests a slow start (325 for 1.5 hours), and a
>hot finish (425 until temp reached.)
>How do you think this compares to the Alton Brown plan, (30 minutes at
>500, then 350 until done, with breast covered)
>
>Dave

Actually, it is from the LA Times..LOL. Russ Parsons is a food writer
there, and used to be the Food Editor.

I have never tried either method, although what I do is close to what
Alton Brown does. I might have to see what the hot finish does....
However, I stuff my bird, so that might make a difference.

Christine

Christine Dabney wrote:
:
>
> This is the method I use:
> http://www.latimes.com/features/prin...=1&cset=tr ue
>
> It might be too late to start the salting process, but every little
> bit helps, I think.

That site won't allow me to join because I don't have a zip code

Oh pshaw, on Wed 21 Nov 2007 01:01:04a, Ophelia meant to say...

> Christine Dabney wrote:
>:
>>
>> This is the method I use:
>> http://www.latimes.com/features/prin...ldenrec14enov1
>> 4,1,3271429.story?ctrack=1&cset=true
>>
>> It might be too late to start the salting process, but every little bit
>> helps, I think.
>
> That site won't allow me to join because I don't have a zip code
>
>
>

Use mine... 85208

--
November 15th,2007
¦ A mind is a terrible thing to lose... ¦
|_| _, _ _
| |(_||_)|_)\_|
___ | ._|
| |_ _ ,_ |/ , _ . .,_ _
| | |(_|| ||\/_)(_|||/|| |(_|
___ ._| ._|
.'=:-\
/.='( ` give thanks...
/. ^=.'-._..---.

Dave Bell wrote:
> Christine Dabney wrote:
>
>> 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.
>
> How/how much/how long are you salting it, Christine?
> I'm also looking to kick up the flavor a bit, and maybe enhance the skin
> crispiness. Was planning on some fresh-ground black pepper, coarse sea
> salt, and maybe some minced garlic, as a rub.
> I'm roasting it Thursday, so have a little more time.
>
> DaveWas:



I've got to stop by Walmart on the way home tonight and buy a frozen
turkey. I hope they are still on sale for 57¢ per pound. (I had one in
the freezer, but Wife wanted me to cook it for the church potluck last
weekend.)

Most frozen turkeys are already injected with salty broth. The gravy
made from the drippings is always salty without any additional salt. I
don't see the point in brining of salting them further.

Bob

zxcvbob wrote:

> I've got to stop by Walmart on the way home tonight and buy a frozen
> turkey. I hope they are still on sale for 57¢ per pound. (I had one in
> the freezer, but Wife wanted me to cook it for the church potluck last
> weekend.)

If you want a fairly large bird (probably over 18 lbs), Safeway may
still have their Manor House turkeys for $7.88, 16 lb and up. All the
smaller ones were cleared out when I finally bought ours, yesterday!

Dave

Dave Bell wrote:
> zxcvbob wrote:
>
>> I've got to stop by Walmart on the way home tonight and buy a frozen
>> turkey. I hope they are still on sale for 57¢ per pound. (I had one
>> in the freezer, but Wife wanted me to cook it for the church potluck
>> last weekend.)
>
> If you want a fairly large bird (probably over 18 lbs), Safeway may
> still have their Manor House turkeys for $7.88, 16 lb and up. All the
> smaller ones were cleared out when I finally bought ours, yesterday!
>
> Dave


I bought a 16# tom just a half hour ago for 69¢ per pound. (I might
should have bought a bigger one to have more leftovers.) Last week they
had hens for 57¢. Anything under $1 a pound is really a pretty good
deal if you think about it.

Bob

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

Christine Dabney wrote:

> 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.

Christine, I have never salted a turkey. Please can you tell me how to do
it? How will it be for someone who has to keep salt low.

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.
>

A lot depends on the quality of the bird. We get ours from a local
producer that does minimal processing. I do absolutely nothing except
put it in a roasting pan and roast it. Everyone always thinks it is
great. I do the same with roasted chicken.