If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
is biger, ypu are late!

Carol
--

cshenk wrote:
>
>If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
>is bigger, you are late!
>
> Carol

My 12 pounder went from freezer to fridge this afternoon.

On 11/19/2016 6:51 PM, Brooklyn1 wrote:
> cshenk wrote:
>>
>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
>> is bigger, you are late!
>>
>> Carol
>
> My 12 pounder went from freezer to fridge this afternoon.
>

Stop it, you'll make Sqwerty all hot again!

Brooklyn1 wrote in rec.food.cooking:

> cshenk wrote:
> >
> > If you have a 13-18lb Turkey, it needs to be in the fridge now. If
> > it is bigger, you are late!
> >
> > Carol
>
> My 12 pounder went from freezer to fridge this afternoon.

Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in
yesterday morning. My fridge is set a little lower (maybe 38.5F or
something) so always takes a little longer.

I'd rather have a smaller Turkey but that was smallest I could find at
the time of shopping. I prefer around 11lbs for our sized family.
Keep in mind we are low-meat eaters (not vegetarian by any means, just
less meat and a higher vegetable component).

The Turkey is next to 6.5lb ham I had to defrost (cooking that today)
so I could make room for one final set for the Mayflower event here.
Thats a huge food drive (20th year of it) where we locals donate and
fill the food bank for the Hampton Roads area. I dropped off my usual
set which is 2 20lb Turkeys, and all the sides needed to feed 2
families of 8. It won't be distributed quite that way, but at least I
know I matched up things. I even add a lb of real butter each and 2
pie shells each plus organic pumpkin can and apple pie can each. 10lbs
potatoes. Rules for the drive is it has to be freezable or shelf
stable and potatoes are ok because they can use them quickly but other
veggies are pretty much needing to be in canned form.

I just got back from dropping that set off.

Earlier in the week, our local Yahoo Freecycle group got into the act
as well (normal, we've been doing that for the last 6 years or so):

-with 5 full family meals (all the sides to match from 10-22lb Turkeys)
and 5 small 1-2 person meals.

The smaller ones were Ham steaks or Cornish hens paired with a box of
stuffing, gravy jars and packets, instant mashed potatoes, fresh
carrots and a large sweet potato, pie shell and filling, stick of real
butter, jarred asparagus, extra canned veggies.

The larger family ones were similar but Turkeys and sides.

It was kinda funny as Susan (co-owner with me of the VB Freecycle) were
eyeing one another's freezer space in email to make it match what we
could store for pickups and also have room for the Mayflower sets.

Well, now after my final drop off, I have room to store the turkey
stock and such and freeze the leftover cooked ham for us for the next
few weeks.

--

On 11/20/2016 7:55 AM, cshenk wrote:
> Brooklyn1 wrote in rec.food.cooking:
>
>> cshenk wrote:
>>>
>>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If
>>> it is bigger, you are late!
>>>
>>> Carol
>>
>> My 12 pounder went from freezer to fridge this afternoon.
>
> Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in
> yesterday morning. My fridge is set a little lower (maybe 38.5F or
> something) so always takes a little longer.
>
I've always defrosted mine overnight submerged in cold water in the
kitchen sink.
Mind you, this was always with small turkeys, never the behemoths that
some people think are essential.
Graham

On Sun, 20 Nov 2016 08:55:24 -0600, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> cshenk wrote:
>> >
>> > If you have a 13-18lb Turkey, it needs to be in the fridge now. If
>> > it is bigger, you are late!
>> >
>> > Carol
>>
>> My 12 pounder went from freezer to fridge this afternoon.
>
>Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in
>yesterday morning. My fridge is set a little lower (maybe 38.5F or
>something) so always takes a little longer.
>
>I'd rather have a smaller Turkey but that was smallest I could find at
>the time of shopping. I prefer around 11lbs for our sized family.
>Keep in mind we are low-meat eaters (not vegetarian by any means, just
>less meat and a higher vegetable component).
>
>The Turkey is next to 6.5lb ham I had to defrost (cooking that today)
>so I could make room for one final set for the Mayflower event here.
>Thats a huge food drive (20th year of it) where we locals donate and
>fill the food bank for the Hampton Roads area. I dropped off my usual
>set which is 2 20lb Turkeys, and all the sides needed to feed 2
>families of 8. It won't be distributed quite that way, but at least I
>know I matched up things. I even add a lb of real butter each and 2
>pie shells each plus organic pumpkin can and apple pie can each. 10lbs
>potatoes. Rules for the drive is it has to be freezable or shelf
>stable and potatoes are ok because they can use them quickly but other
>veggies are pretty much needing to be in canned form.
>
>I just got back from dropping that set off.
>
>Earlier in the week, our local Yahoo Freecycle group got into the act
>as well (normal, we've been doing that for the last 6 years or so):
>
>-with 5 full family meals (all the sides to match from 10-22lb Turkeys)
>and 5 small 1-2 person meals.
>
>The smaller ones were Ham steaks or Cornish hens paired with a box of
>stuffing, gravy jars and packets, instant mashed potatoes, fresh
>carrots and a large sweet potato, pie shell and filling, stick of real
>butter, jarred asparagus, extra canned veggies.
>
>The larger family ones were similar but Turkeys and sides.
>
>It was kinda funny as Susan (co-owner with me of the VB Freecycle) were
>eyeing one another's freezer space in email to make it match what we
>could store for pickups and also have room for the Mayflower sets.
>
>Well, now after my final drop off, I have room to store the turkey
>stock and such and freeze the leftover cooked ham for us for the next
>few weeks.

Why can't those people work to EARN their meals?!?!? Surely a family
of EIGHT consists of some able bodied slugs; can't they mow lawns,
rake leaves, wash/detail cars, piant fences, wash windows, clean rain
gutters... there are dozens and dozens of jobs those turkeys can do to
earn their meals. They're probably fully funded for free rent,
utilities, food stamps, etc. I can see feeding those who are too
ill/handicapped to work, the parasites can starve. Those wastes of
protoplasm sure have lots of energy to screw their brains out. Are
you not embarrassed to be supporting/encouraging all that criminal
behavior. If you feel charitable there are plenty of animal shelters
that desperately need food donations, or volunteer at Food On Wheels,
or help at soup kitchens. What will those families of eight do with
all that unprepared food, if they are so bad off they won't have a
pot, other than weed.
Anyway I not for a minute believe a word you wrote, you're so cheap
you wouldn't donate the sweat off your ass.

Brooklyn1 wrote in rec.food.cooking:

> On Sun, 20 Nov 2016 08:55:24 -0600, "cshenk" > wrote:
>
> > Brooklyn1 wrote in rec.food.cooking:
> >
> >> cshenk wrote:
> >> >
> >> > If you have a 13-18lb Turkey, it needs to be in the fridge now.
> If >> > it is bigger, you are late!
> >> >
> >> > Carol
> >>
> >> My 12 pounder went from freezer to fridge this afternoon.
> >
> > Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in
> > yesterday morning. My fridge is set a little lower (maybe 38.5F or
> > something) so always takes a little longer.
> >
> > I'd rather have a smaller Turkey but that was smallest I could find
> > at the time of shopping. I prefer around 11lbs for our sized
> > family. Keep in mind we are low-meat eaters (not vegetarian by any
> > means, just less meat and a higher vegetable component).
> >
> > The Turkey is next to 6.5lb ham I had to defrost (cooking that
> > today) so I could make room for one final set for the Mayflower
> > event here. Thats a huge food drive (20th year of it) where we
> > locals donate and fill the food bank for the Hampton Roads area. I
> > dropped off my usual set which is 2 20lb Turkeys, and all the sides
> > needed to feed 2 families of 8. It won't be distributed quite that
> > way, but at least I know I matched up things. I even add a lb of
> > real butter each and 2 pie shells each plus organic pumpkin can and
> > apple pie can each. 10lbs potatoes. Rules for the drive is it has
> > to be freezable or shelf stable and potatoes are ok because they
> > can use them quickly but other veggies are pretty much needing to
> > be in canned form.
> >
> > I just got back from dropping that set off.
> >
> > Earlier in the week, our local Yahoo Freecycle group got into the
> > act as well (normal, we've been doing that for the last 6 years or
> > so):
> >
> > -with 5 full family meals (all the sides to match from 10-22lb
> > Turkeys) and 5 small 1-2 person meals.
> >
> > The smaller ones were Ham steaks or Cornish hens paired with a box
> > of stuffing, gravy jars and packets, instant mashed potatoes, fresh
> > carrots and a large sweet potato, pie shell and filling, stick of
> > real butter, jarred asparagus, extra canned veggies.
> >
> > The larger family ones were similar but Turkeys and sides.
> >
> > It was kinda funny as Susan (co-owner with me of the VB Freecycle)
> > were eyeing one another's freezer space in email to make it match
> > what we could store for pickups and also have room for the
> > Mayflower sets.
> >
> > Well, now after my final drop off, I have room to store the turkey
> > stock and such and freeze the leftover cooked ham for us for the
> > next few weeks.
>
> Why can't those people work to EARN their meals?!?!? Surely a family
> of EIGHT consists of some able bodied slugs; can't they mow lawns,
> rake leaves, wash/detail cars, piant fences, wash windows, clean rain
> gutters... there are dozens and dozens of jobs those turkeys can do to
> earn their meals. They're probably fully funded for free rent,
> utilities, food stamps, etc. I can see feeding those who are too
> ill/handicapped to work, the parasites can starve. Those wastes of
> protoplasm sure have lots of energy to screw their brains out. Are
> you not embarrassed to be supporting/encouraging all that criminal
> behavior. If you feel charitable there are plenty of animal shelters
> that desperately need food donations, or volunteer at Food On Wheels,
> or help at soup kitchens. What will those families of eight do with
> all that unprepared food, if they are so bad off they won't have a
> pot, other than weed.
> Anyway I not for a minute believe a word you wrote, you're so cheap
> you wouldn't donate the sweat off your ass.

Sheldon, lay off the drink.

--

On Sun, 20 Nov 2016 15:47:39 -0600, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> On Sun, 20 Nov 2016 08:55:24 -0600, "cshenk" > wrote:
>>
>> > Brooklyn1 wrote in rec.food.cooking:
>> >
>> >> cshenk wrote:
>> >> >
>> >> > If you have a 13-18lb Turkey, it needs to be in the fridge now.
>> If >> > it is bigger, you are late!
>> >> >
>> >> > Carol
>> >>
>> >> My 12 pounder went from freezer to fridge this afternoon.
>> >
>> > Thanks for fixing my typo Sheldon! My 13.5lb Turkey went in
>> > yesterday morning. My fridge is set a little lower (maybe 38.5F or
>> > something) so always takes a little longer.
>> >
>> > I'd rather have a smaller Turkey but that was smallest I could find
>> > at the time of shopping. I prefer around 11lbs for our sized
>> > family. Keep in mind we are low-meat eaters (not vegetarian by any
>> > means, just less meat and a higher vegetable component).
>> >
>> > The Turkey is next to 6.5lb ham I had to defrost (cooking that
>> > today) so I could make room for one final set for the Mayflower
>> > event here. Thats a huge food drive (20th year of it) where we
>> > locals donate and fill the food bank for the Hampton Roads area. I
>> > dropped off my usual set which is 2 20lb Turkeys, and all the sides
>> > needed to feed 2 families of 8. It won't be distributed quite that
>> > way, but at least I know I matched up things. I even add a lb of
>> > real butter each and 2 pie shells each plus organic pumpkin can and
>> > apple pie can each. 10lbs potatoes. Rules for the drive is it has
>> > to be freezable or shelf stable and potatoes are ok because they
>> > can use them quickly but other veggies are pretty much needing to
>> > be in canned form.
>> >
>> > I just got back from dropping that set off.
>> >
>> > Earlier in the week, our local Yahoo Freecycle group got into the
>> > act as well (normal, we've been doing that for the last 6 years or
>> > so):
>> >
>> > -with 5 full family meals (all the sides to match from 10-22lb
>> > Turkeys) and 5 small 1-2 person meals.
>> >
>> > The smaller ones were Ham steaks or Cornish hens paired with a box
>> > of stuffing, gravy jars and packets, instant mashed potatoes, fresh
>> > carrots and a large sweet potato, pie shell and filling, stick of
>> > real butter, jarred asparagus, extra canned veggies.
>> >
>> > The larger family ones were similar but Turkeys and sides.
>> >
>> > It was kinda funny as Susan (co-owner with me of the VB Freecycle)
>> > were eyeing one another's freezer space in email to make it match
>> > what we could store for pickups and also have room for the
>> > Mayflower sets.
>> >
>> > Well, now after my final drop off, I have room to store the turkey
>> > stock and such and freeze the leftover cooked ham for us for the
>> > next few weeks.
>>
>> Why can't those people work to EARN their meals?!?!? Surely a family
>> of EIGHT consists of some able bodied slugs; can't they mow lawns,
>> rake leaves, wash/detail cars, piant fences, wash windows, clean rain
>> gutters... there are dozens and dozens of jobs those turkeys can do to
>> earn their meals. They're probably fully funded for free rent,
>> utilities, food stamps, etc. I can see feeding those who are too
>> ill/handicapped to work, the parasites can starve. Those wastes of
>> protoplasm sure have lots of energy to screw their brains out. Are
>> you not embarrassed to be supporting/encouraging all that criminal
>> behavior. If you feel charitable there are plenty of animal shelters
>> that desperately need food donations, or volunteer at Food On Wheels,
>> or help at soup kitchens. What will those families of eight do with
>> all that unprepared food, if they are so bad off they won't have a
>> pot, other than weed.
>> Anyway I not for a minute believe a word you wrote, you're so cheap
>> you wouldn't donate the sweat off your ass.
>
>Sheldon, lay off the drink.

New drink: Crystal Clear Truth!
No way did you donate over $100 in food to a couple families of crack
heads. You didn't buy a turkey for you either, at best you'll be
celebrating Thanksgiving with a turkey sandwhich from Subway... you
are another faker here who has never cooked anything. Anyone can talk
food because everyone eats, but that doesn't mean everyone prepared
what they claim to have eaten with no proof other than key strokes.
Real heros don't boast about their deeds, that you posted your fairy
tale here PROVES you didn't donate a crumb.
The dwarf has proven he donates his time and efforts to a food bank
but he has never claimed to have donated mucho pesos worth of vittles,
plus it's extremely rare he mentions it. Had you said you volunteered
to cook at a soup kitchen I might believe you but that's not what you
said. You are a fake, a liar, and a fraud... you have never been in
the US Navy... no one here has ever seen a photo of you aboard ship or
in uniform... let alone anything you have claimed to have cooked.
Personally given a choice I'd much rather have the Bove here than you.
Even though at times annoying at least the Bove is kind and attempts
to be helpful, you are a snide mean spirited bitch.

On 11/21/2016 7:47 PM, Sqwertz wrote:
> Sheldon is a horrible person


YOU stalked Omelet OFF the net, you sick fat ogre!

On Mon, 21 Nov 2016 15:21:38 -0600, Sqwertz >
wrote:

>On Sat, 19 Nov 2016 20:51:31 -0500, Brooklyn1 wrote:
>
>> cshenk wrote:
>>>
>>>If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
>>>is bigger, you are late!
>>>
>>> Carol
>>
>> My 12 pounder went from freezer to fridge this afternoon.
>
>Which leaves no time for dry-brining it.
>
>-sw

I don't brine. Most all frozen turkey nowadays are already injected
with saline solution and I don't like turkey enough to pay the price
of fresh killed, nor would I buy fresh killed and then turn it into
common turkey by brining. I stuff my face with turkey on Thankgiving
day, after the cats get their fill the frame and whatever is left on
it gets tossed in my yard for the critters, but I save the second leg
and the neck for me for the next day. When I season a turkey most
seasoning goes into the cavity; chopped carrot, celery, parsley, and
apple. The outside gets rubbed with fresh lemon, the rinds go inside.
Then black pepper everywhere, and a dusting of paprika for color.
Along with the turkey I'll bake eight yams in jackets, eight because
they were all small this year and we like yams and in jackets they
reheat well in the nuker. However mostly we gorge on kasha
varnishkas, I prepare two boxes of Wolff's whole granulation, with
lots of 'shrooms and celery... that's instead of stuffing/dressing, we
despise that bready crapola. I bought two 12 oz containers of 'shooms
this morning, very nice celery was on sale 88¢ so I bought two, won't
waste as I like it in my oriental soups. I have two more boxes of
Wolff's to prepare again before winter is over... I love kasha but one
needs to know how to prepare it properly, with an egg soak. The kasha
is brought up from NYC, the hillbillys here don't know kasha, which is
strange as NY's Finger Lakes region is the buckwheat capitol of the
US. I got to like kasha as my paternal grandmother being from Riga
would make it very often, a very popular dish in the Baltics, Russia
is the buckwheat capitol of the world. Buckwheat groats is not a
grain, it's a berry, extremely nutritious, contains the highest
percentage and most perfect protein of any vegetable, almost equal to
animal protein, missing only one of the 23 amino acids. Buckwheat is
also high in fiber, guaranteed to cure constipation, much better than
prunes and tastier.
http://wolffskasha.com/
http://wolffskasha.com/company-infoforgrowers.asp

On 11/21/2016 2:21 PM, Sqwertz wrote:
>> My 12 pounder went from freezer to fridge this afternoon.
> Which leaves no time for dry-brining it.
>
> -sw

Oh I bet you'd like a shot at some cawk...

Sqwertz wrote in rec.food.cooking:

> On Sat, 19 Nov 2016 20:51:31 -0500, Brooklyn1 wrote:
>
> > cshenk wrote:
> > >
> > > If you have a 13-18lb Turkey, it needs to be in the fridge now.
> > > If it is bigger, you are late!
> > >
> >> Carol
> >
> > My 12 pounder went from freezer to fridge this afternoon.
>
> Which leaves no time for dry-brining it.
>
> -sw

Thats ok. Not a major brine fan. Too many wth salt restrictions here.

--

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!
>
> Carol
> --

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.

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!
>>
>> Carol
>> --
>
> 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.

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!
================================

On 11/19/2016 8:45 PM, 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!
> ================================
>

Here's the base for mine:

http://www.food.com/recipe/alton-bro...-turkey-443177

For the Brine

1 cup kosher salt
1�„2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1�„2 teaspoons allspice berries
1 1�„2 teaspoons chopped candied ginger
1 gallon water, heavily iced

I may toss in an orange halved also.

Enjoy!

On Saturday, November 19, 2016 at 9:45:59 PM UTC-6, Sky wrote:
....
> 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!
> ================================

You mean those saline injected meat slugs? ;-)

John Kuthe...

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

"U.S. Janet B." wrote in message
...

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

===================

Please share what you inject and how much of it?



--
http://www.helpforheroes.org.uk

dsi1 wrote in rec.food.cooking:

> 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 bigger, you are late!
> >
> > Carol
> > --
>
> 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.

True. The new way is to add ice to the bucket every 4 hours or so and
then, it will defrost safely enough as long as there is always some ice
in the bucket that hasn't melted yet.

Hey, when I was in Hawaii there were a lot who stuffed the Turkey with
a rice and mushroom mix? Is that still popular? I'm curious to try it
but back when I lived there, Thanksgiving was one meal I wanted
'traditional' to my roots on the eastern seaboard USA so rice was not
part of it on that day. Love to look at a recipe for it!

--

On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > 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 bigger, you are late!
> > >
> > > Carol
> > > --
> >
> > 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.
>
> True. The new way is to add ice to the bucket every 4 hours or so and
> then, it will defrost safely enough as long as there is always some ice
> in the bucket that hasn't melted yet.
>
> Hey, when I was in Hawaii there were a lot who stuffed the Turkey with
> a rice and mushroom mix? Is that still popular? I'm curious to try it
> but back when I lived there, Thanksgiving was one meal I wanted
> 'traditional' to my roots on the eastern seaboard USA so rice was not
> part of it on that day. Love to look at a recipe for it!
>
> --

Rice and mushroom stuffing seems to be a 70's thing. I haven't seen any of that going on these days. I think it's not a bad idea though. I'll try mixing in dried shitake mushrooms with rice and cook them in a rice cooker. That would be pretty sweet.

dsi1 wrote in rec.food.cooking:

> On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > 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 bigger, you are late!
> > > >
> > > > Carol
> > > > --
> > >
> > > 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.
> >
> > True. The new way is to add ice to the bucket every 4 hours or so
> > and then, it will defrost safely enough as long as there is always
> > some ice in the bucket that hasn't melted yet.
> >
> > Hey, when I was in Hawaii there were a lot who stuffed the Turkey
> > with a rice and mushroom mix? Is that still popular? I'm curious
> > to try it but back when I lived there, Thanksgiving was one meal I
> > wanted 'traditional' to my roots on the eastern seaboard USA so
> > rice was not part of it on that day. Love to look at a recipe for
> > it!
> >
> > --
>
> Rice and mushroom stuffing seems to be a 70's thing. I haven't seen
> any of that going on these days. I think it's not a bad idea though.
> I'll try mixing in dried shitake mushrooms with rice and cook them in
> a rice cooker. That would be pretty sweet.

Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried
Shiitake and in fact, powdered bits of the root end.

--

On Sunday, November 20, 2016 at 11:20:56 AM UTC-10, cshenk wrote:
> dsi1 wrote in rec.food.cooking:
>
> > On Sunday, November 20, 2016 at 5:10:23 AM UTC-10, cshenk wrote:
> > > dsi1 wrote in rec.food.cooking:
> > >
> > > > 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 bigger, you are late!
> > > > >
> > > > > Carol
> > > > > --
> > > >
> > > > 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.
> > >
> > > True. The new way is to add ice to the bucket every 4 hours or so
> > > and then, it will defrost safely enough as long as there is always
> > > some ice in the bucket that hasn't melted yet.
> > >
> > > Hey, when I was in Hawaii there were a lot who stuffed the Turkey
> > > with a rice and mushroom mix? Is that still popular? I'm curious
> > > to try it but back when I lived there, Thanksgiving was one meal I
> > > wanted 'traditional' to my roots on the eastern seaboard USA so
> > > rice was not part of it on that day. Love to look at a recipe for
> > > it!
> > >
> > > --
> >
> > Rice and mushroom stuffing seems to be a 70's thing. I haven't seen
> > any of that going on these days. I think it's not a bad idea though.
> > I'll try mixing in dried shitake mushrooms with rice and cook them in
> > a rice cooker. That would be pretty sweet.
>
> Aww. Ok. Minds-eye recall was wild rice and Calrose. Yes, dried
> Shiitake and in fact, powdered bits of the root end.
>
> --

I'm in. My plain is super simple. Wash rice and cook in automatic rice cooker. Just add some dried shiitake, shoyu, sugar, and sesame oil. Maybe some ginger. No mixing or stirring needed.

On 11/19/16 3:14 PM, cshenk wrote:
>
> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
> is biger, ypu are late!
>
> Carol
>
Dr Oz show on thursday or friday last, showed that you can go straight
from the freezer to the oven, just add 50% more time and season halfway thru

"ZZyXX" > wrote in message
news
> On 11/19/16 3:14 PM, cshenk wrote:
>>
>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
>> is biger, ypu are late!
>>
>> Carol
>>
> Dr Oz show on thursday or friday last, showed that you can go straight
> from the freezer to the oven, just add 50% more time and season halfway
> thru

I did that one year with a large turkey, turned out great.

Cheri

On Sun, 20 Nov 2016 12:55:35 -0800, "Cheri" >
wrote:

>
>"ZZyXX" > wrote in message
>news
>> On 11/19/16 3:14 PM, cshenk wrote:
>>>
>>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
>>> is biger, ypu are late!
>>>
>>> Carol
>>>
>> Dr Oz show on thursday or friday last, showed that you can go straight
>> from the freezer to the oven, just add 50% more time and season halfway
>> thru
>
>I did that one year with a large turkey, turned out great.

I always cook chickens from frozen. Don't see why it wouldn't work for
a turkey.

You just need to have a meat thermometer and check the bird a few
times when it's getting close to being done.

Doris

"Doris Night" > wrote in message
...
> On Sun, 20 Nov 2016 12:55:35 -0800, "Cheri" >
> wrote:
>
>>
>>"ZZyXX" > wrote in message
>>news
>>> On 11/19/16 3:14 PM, cshenk wrote:
>>>>
>>>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
>>>> is biger, ypu are late!
>>>>
>>>> Carol
>>>>
>>> Dr Oz show on thursday or friday last, showed that you can go straight
>>> from the freezer to the oven, just add 50% more time and season halfway
>>> thru
>>
>>I did that one year with a large turkey, turned out great.
>
> I always cook chickens from frozen. Don't see why it wouldn't work for
> a turkey.
>
> You just need to have a meat thermometer and check the bird a few
> times when it's getting close to being done.
>
> Doris

Yes, I do with chickens often. I clean them before freezing so they're ready
to go when I get ready to cook them, works fine.

Cheri

On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote:
>
> I always cook chickens from frozen. Don't see why it wouldn't work for
> a turkey.
>
> You just need to have a meat thermometer and check the bird a few
> times when it's getting close to being done.
>
> Doris
>
>
I honestly don't remember my mother ever defrosting a turkey.
She's put it in the oven, low temperature, with water in the
pan and covered. The bird would go in the oven in the wee
hours of the morning and would be fully cooked a bit before
we were ready eat. That insured it had rested before carving.

On Monday, November 21, 2016 at 1:07:27 PM UTC-5, wrote:
> On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote:
> >
> > I always cook chickens from frozen. Don't see why it wouldn't work for
> > a turkey.
> >
> > You just need to have a meat thermometer and check the bird a few
> > times when it's getting close to being done.
> >
> > Doris
> >
> >
> I honestly don't remember my mother ever defrosting a turkey.
> She's put it in the oven, low temperature, with water in the
> pan and covered. The bird would go in the oven in the wee
> hours of the morning and would be fully cooked a bit before
> we were ready eat. That insured it had rested before carving.

But, but, but. Stuffing!

Cindy Hamilton

itsjoannotjoann wrote:
>Doris Night wrote:
>>
>> I always cook chickens from frozen. Don't see why it wouldn't work for
>> a turkey.
>>
>> You just need to have a meat thermometer and check the bird a few
>> times when it's getting close to being done.
>>
>I honestly don't remember my mother ever defrosting a turkey.
>She's put it in the oven, low temperature, with water in the
>pan and covered.

Oh yeah... with giblets, neck, unplucked pin feathers, all that excess
fat, clingy guts, appetizing blood clots, and no seasoning other than
that big honkin' liver. yik! Did she at least remove it from the
plastic bag? She could have saved a lot of effort by simply bringing
it home frozen and tossing it directly in the trash. Some people
really should celebrate Thanksgiving Texass Style with Super Deluxe
Turkey Lurky Corn Dogs:
http://search.aol.com/aol/video?q=tu...yword_rollover
Or just let Joe Schmo cater your Holiday Feast. . .
http://traderjoes.com/fearless-flyer/article/1215

YUM!

On Mon, 21 Nov 2016 10:07:23 -0800 (PST), "
> wrote:

>On Sunday, November 20, 2016 at 10:29:44 PM UTC-6, Doris Night wrote:
>>
>> I always cook chickens from frozen. Don't see why it wouldn't work for
>> a turkey.
>>
>> You just need to have a meat thermometer and check the bird a few
>> times when it's getting close to being done.
>>
>> Doris
>>
>>
>I honestly don't remember my mother ever defrosting a turkey.
>She's put it in the oven, low temperature, with water in the
>pan and covered. The bird would go in the oven in the wee
>hours of the morning and would be fully cooked a bit before
>we were ready eat. That insured it had rested before carving.

My mother got hers direct from the butcher shop where a turkey was
reserved for her. Probably got it on Tuesday afternoon. Wednesday,
late, she whould start to roast the huge bird -- 25 pounds or so. When
it was half done, she would put it on the steps leading to the secomd
floor ( a back way and rough and very cold). There it would stay
until Thursday morning. She'd put it in the oven before we went off
to church. By the time everyone showed up at 12:30 or 1:00 the turkey
was done. Did I mention that the bird was stuffed with a dressing
containing meat and eggs? Makes you wonder how meny died back in
those days from food poisoning. Or maybe they didn't.
Janet US

On 11/21/2016 2:20 PM, Sqwertz wrote:
> It is now thawed and will be dry brined in a few
> hours.
>
> -sw

Make sure yer foreskin is pinned back for full absorption.