I seen this on the Today Show yesterday:
http://www.msnbc.msn.com/id/21836561/

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

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

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.

Sqwertz wrote:
> On Mon, 19 Nov 2007 12:05:18 -0600, Scott wrote:
>
>> I seen this on the Today Show yesterday:
>> http://www.msnbc.msn.com...
>
> The last thing most of need is to watch a video, from MSN of all
> places. Was there anything new or significant about this video?
>
> I'm sick of people posting videos. ****ing, tell us what they
> *say* that justifies my watching 20 minutes worth of BS?
>

Damn...I forgot to put EFS (Except for Steve/Sqwertz or whatever name
you're using) in the subject line.

On Nov 19, 3:33 pm, Scott > wrote:
> Sqwertz wrote:
> > On Mon, 19 Nov 2007 12:05:18 -0600, Scott wrote:
>
> >> I seen this on the Today Show yesterday:
> >>http://www.msnbc.msn.com...
>
> > The last thing most of need is to watch a video, from MSN of all
> > places. Was there anything new or significant about this video?
>
> > I'm sick of people posting videos. ****ing, tell us what they
> > *say* that justifies my watching 20 minutes worth of BS?
>
> Damn...I forgot to put EFS (Except for Steve/Sqwertz or whatever name
> you're using) in the subject line.

Add me to the list too. SW was exactly right. Who gives a flying
**** about the kind of cooking advice they give to the kind of people
who actually watch the Today Show?

--Bryan

Sqwertz wrote:
> On Mon, 19 Nov 2007 12:05:18 -0600, Scott wrote:
>
>> I seen this on the Today Show yesterday:
>> http://www.msnbc.msn.com...
>
> The last thing most of need is to watch a video, from MSN of all
> places. Was there anything new or significant about this video?
>
> I'm sick of people posting videos. ****ing, tell us what they
> *say* that justifies my watching 20 minutes worth of BS?

Oh, zip it already! Don't watch the video if you don't wanna. Just read
the article. It says the same thing.