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Thanksgiving First-Timer Questions
I am cooking turkey and doing Thanksgiving for my parents, my best friend
and her husband, and my other best friend and her nephew. This is the first time I've cooked a turkey or hosted a holiday meal. I am not completely inexperienced in the kitchen, am working hard to "keep it real", and my friends are bringing the dessert (and mom is bringing gravy from the freezer :-). I also just took the "New Classic Thanksgiving" class that Fine Cooking has been doing around the country. So I'm feeling ok about this. I have the menu down in my mind, with allowances for the no-onions person, the fishitarian, and the dairy-sensitive. Actually, the class was worth the price of admission for the tips that mashed potatoes can be done up to 2 hours ahead and microwaved to warm up (don't put them in the fridge), and I can blanch the green beans the night before. Bye bye last minute anxiety! (Hey, I only have two burners on my stove, that is going to help.) But I have questions, and I imagine a number of first-timers do. I am getting a "natural" birdie from my favorite meat counter and plan to brine it. I know I should have asked this last night, but forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond brand salt around. It's flakier and less dense than a lot of salt. Should I use more than one cup? I seem to recall reading (yeah, I could check google, but I'm fried) that brined birds work better if you brine them and then take them out of the brine and let them "dry out" in the fridge. I'm getting the bird on Tuesday, should I brine one day and let it "dry out" overnight, or just pat it REALLY REALLY dry? Is there a law of diminishing return for brining? (e.g. is the recommended 18-24 hours not to be exceeded) Also, if I am using a ricer for my potatoes, do I really need to bother to peel the potatoes when I boil them? Thanks, Charlotte -- |
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On Wed, 17 Nov 2004 07:36:37 GMT, Hahabogus > wrote:
I've never dried out my bird after brining it. I use Alton Brown's recipe for brining the turkey (you can find it at Foodtv.com). >point in finding this out at the last minute....Try and purchase your >chicken stock (for gravy) several days in advance as it vanishes off the >grocery store shelves fast at holiday time. You'll want the chicken or turkey stock because the juices from a brined bird are too salty for making gravy. -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
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In article >,
Siobhan Perricone > wrote: >On Wed, 17 Nov 2004 07:36:37 GMT, Hahabogus > wrote: > >I've never dried out my bird after brining it. I use Alton Brown's recipe >for brining the turkey (you can find it at Foodtv.com). > >>point in finding this out at the last minute....Try and purchase your >>chicken stock (for gravy) several days in advance as it vanishes off the >>grocery store shelves fast at holiday time. > >You'll want the chicken or turkey stock because the juices from a brined >bird are too salty for making gravy. Yep, that was a Big Tip (along with putting a cup of water in the pan when roasting it to encourage drippings, which are lesser in a brined bird). I'm getting a 14-16# bird. The instructor showed us how to brine in Reynolds cooking bags, which I need to go out and buy Real Soon Now. Takes only one shelf in the fridge. I am hoping my roasting pan is large enough. thanks, Charlotte -- |
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In article >,
Siobhan Perricone > wrote: >On Wed, 17 Nov 2004 07:36:37 GMT, Hahabogus > wrote: > >I've never dried out my bird after brining it. I use Alton Brown's recipe >for brining the turkey (you can find it at Foodtv.com). > >>point in finding this out at the last minute....Try and purchase your >>chicken stock (for gravy) several days in advance as it vanishes off the >>grocery store shelves fast at holiday time. > >You'll want the chicken or turkey stock because the juices from a brined >bird are too salty for making gravy. Yep, that was a Big Tip (along with putting a cup of water in the pan when roasting it to encourage drippings, which are lesser in a brined bird). I'm getting a 14-16# bird. The instructor showed us how to brine in Reynolds cooking bags, which I need to go out and buy Real Soon Now. Takes only one shelf in the fridge. I am hoping my roasting pan is large enough. thanks, Charlotte -- |
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On Wed, 17 Nov 2004 07:36:37 GMT, Hahabogus > wrote:
I've never dried out my bird after brining it. I use Alton Brown's recipe for brining the turkey (you can find it at Foodtv.com). >point in finding this out at the last minute....Try and purchase your >chicken stock (for gravy) several days in advance as it vanishes off the >grocery store shelves fast at holiday time. You'll want the chicken or turkey stock because the juices from a brined bird are too salty for making gravy. -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
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On Wed, 17 Nov 2004 07:36:37 GMT, Hahabogus > wrote:
I've never dried out my bird after brining it. I use Alton Brown's recipe for brining the turkey (you can find it at Foodtv.com). >point in finding this out at the last minute....Try and purchase your >chicken stock (for gravy) several days in advance as it vanishes off the >grocery store shelves fast at holiday time. You'll want the chicken or turkey stock because the juices from a brined bird are too salty for making gravy. -- Siobhan Perricone Humans wrote the bible, God wrote the rocks -- Word of God by Kathy Mar |
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> I am getting a "natural" birdie from my favorite meat counter and plan to
> brine it. I know I should have asked this last night, but forgot. Recipe > says 1 cup kosher salt. I have a big box of Diamond brand salt around. > It's flakier and less dense than a lot of salt. Should I use more than > one cup? No that will be fine. You don't say how big your bird is, but just make sure you can submerge it in the water so make sure you have a big enough stock pot. > > I seem to recall reading (yeah, I could check google, but I'm fried) that > brined birds work better if you brine them and then take them out of the > brine and let them "dry out" in the fridge. I'm getting the bird on > Tuesday, should I brine one day and let it "dry out" overnight, or just > pat it REALLY REALLY dry? Is there a law of diminishing return for > brining? (e.g. is the recommended 18-24 hours not to be exceeded) Just pat it dry with lots of paper towels before you cook it. Overnight is excessive. I've never brined for longer than 24 hours so I can't answer the part of your question about brining longer than that. > > Also, if I am using a ricer for my potatoes, do I really need > to bother to peel the potatoes when I boil them? I'm pretty sure you do have to peel them. If you're using a food mill you can get away without peeling first, but a ricer is smaller with smaller holes and I think it would be too gummed up with peel to be effective. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ Katherine Becker "As god is my witness I thought turkeys could fly" NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ |
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Christine Dabney wrote:
> On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > (Charlotte L. Blackmer) wrote: > > >> I am getting a "natural" birdie from my favorite meat counter and >> plan to brine it. I know I should have asked this last night, but >> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond >> brand salt around. It's flakier and less dense than a lot of salt. >> Should I use more than one cup? >> > I have heard, on egullet, that Harold McGee is now advocating NOT > brining. The word I have heard, is that he is saying it only makes > the bird saltier, and doesn't really do much. Evidently this is from > his latest research, and it seems to be in his latest book. > > Christine Okay, I don't have cable so I don't get most of the cooking shows. And I don't read egullet, so I have no idea who this Harold person is. But with so many long-time posters on rfc advocating brining making a really juicy bird, I'll take the majority opinion vs. the one. Jill |
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"jmcquown" > wrote in message
. .. > Christine Dabney wrote: > > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > > (Charlotte L. Blackmer) wrote: > > > > > >> I am getting a "natural" birdie from my favorite meat counter and > >> plan to brine it. I know I should have asked this last night, but > >> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond > >> brand salt around. It's flakier and less dense than a lot of salt. > >> Should I use more than one cup? > >> > > I have heard, on egullet, that Harold McGee is now advocating NOT > > brining. The word I have heard, is that he is saying it only makes > > the bird saltier, and doesn't really do much. Evidently this is from > > his latest research, and it seems to be in his latest book. > > > > Christine > > Okay, I don't have cable so I don't get most of the cooking shows. And I > don't read egullet, so I have no idea who this Harold person is. But with > so many long-time posters on rfc advocating brining making a really juicy > bird, I'll take the majority opinion vs. the one. > > Jill I've brined turkey/chicken a few times - the bird is definitely juicier. The first time though, it was a touch too salty; so I just cut down on the salt - works for me. Elaine |
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"elaine" > wrote in message ... > "jmcquown" > wrote in message > . .. > > Christine Dabney wrote: > > > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > > > (Charlotte L. Blackmer) wrote: > > > > > I've brined turkey/chicken a few times - the bird is definitely juicier. > The first time though, it was a touch too salty; so I just cut down on the > salt - works for me. > > Elaine > > My wonderful husband is known throughout Usenet as TFM and is very well known for his brine. We're going to use it on Turkeys this year. We get large ziplock bags and seal the meat in them, but you can use a cooler, immerse the bird in a large cooler (make sure it's covered), seal and try to find room in your fridge. TFM's Brine 1 gal water 5/8 cups pickling salt. 1 1/2 tbs light brown sugar 1 1/2 tbs garlic powder 1/2 tbs chili powder 1/2 tbs ground sage 1 tbs crushed red pepper 1/2 tbs fresh black pepper 2 whole bay leaves 1/2 tbs old bay seasoning 1 tbs italian seasoning Combine all the ingredients in a stock pot. Bring to a boil, turn heat down to a simmer. Simmer and stir frequently until all the ingredients are dissolved. Allow to cool to room temperature before immersing the meat. Use for 2 chickens kili |
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> "kilikini" brags:
> >My wonderful husband is known throughout Usenet as TFM and is very >well known for his brine. Hmm, you do realize the lewd implications? hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> "kilikini" brags:
> >My wonderful husband is known throughout Usenet as TFM and is very >well known for his brine. Hmm, you do realize the lewd implications? hehe ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"elaine" > wrote in message ... > "jmcquown" > wrote in message > . .. > > Christine Dabney wrote: > > > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > > > (Charlotte L. Blackmer) wrote: > > > > > I've brined turkey/chicken a few times - the bird is definitely juicier. > The first time though, it was a touch too salty; so I just cut down on the > salt - works for me. > > Elaine > > My wonderful husband is known throughout Usenet as TFM and is very well known for his brine. We're going to use it on Turkeys this year. We get large ziplock bags and seal the meat in them, but you can use a cooler, immerse the bird in a large cooler (make sure it's covered), seal and try to find room in your fridge. TFM's Brine 1 gal water 5/8 cups pickling salt. 1 1/2 tbs light brown sugar 1 1/2 tbs garlic powder 1/2 tbs chili powder 1/2 tbs ground sage 1 tbs crushed red pepper 1/2 tbs fresh black pepper 2 whole bay leaves 1/2 tbs old bay seasoning 1 tbs italian seasoning Combine all the ingredients in a stock pot. Bring to a boil, turn heat down to a simmer. Simmer and stir frequently until all the ingredients are dissolved. Allow to cool to room temperature before immersing the meat. Use for 2 chickens kili |
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"elaine" > wrote in message ... > "jmcquown" > wrote in message > . .. > > Christine Dabney wrote: > > > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > > > (Charlotte L. Blackmer) wrote: > > > > > I've brined turkey/chicken a few times - the bird is definitely juicier. > The first time though, it was a touch too salty; so I just cut down on the > salt - works for me. > > Elaine > > My wonderful husband is known throughout Usenet as TFM and is very well known for his brine. We're going to use it on Turkeys this year. We get large ziplock bags and seal the meat in them, but you can use a cooler, immerse the bird in a large cooler (make sure it's covered), seal and try to find room in your fridge. TFM's Brine 1 gal water 5/8 cups pickling salt. 1 1/2 tbs light brown sugar 1 1/2 tbs garlic powder 1/2 tbs chili powder 1/2 tbs ground sage 1 tbs crushed red pepper 1/2 tbs fresh black pepper 2 whole bay leaves 1/2 tbs old bay seasoning 1 tbs italian seasoning Combine all the ingredients in a stock pot. Bring to a boil, turn heat down to a simmer. Simmer and stir frequently until all the ingredients are dissolved. Allow to cool to room temperature before immersing the meat. Use for 2 chickens kili |
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On Wed, 17 Nov 2004 11:09:55 -0600, "jmcquown"
> wrote: >Christine Dabney wrote: >> On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), >> (Charlotte L. Blackmer) wrote: >> >> >>> I am getting a "natural" birdie from my favorite meat counter and >>> plan to brine it. I know I should have asked this last night, but >>> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond >>> brand salt around. It's flakier and less dense than a lot of salt. >>> Should I use more than one cup? >>> >> I have heard, on egullet, that Harold McGee is now advocating NOT >> brining. The word I have heard, is that he is saying it only makes >> the bird saltier, and doesn't really do much. Evidently this is from >> his latest research, and it seems to be in his latest book. >> >> Christine > >Okay, I don't have cable so I don't get most of the cooking shows. And I >don't read egullet, so I have no idea who this Harold person is. But with >so many long-time posters on rfc advocating brining making a really juicy >bird, I'll take the majority opinion vs. the one. > Harold McGee is widely known for his work on the science of food and cooking, and as far as I know, his books are required reading in many culinary schools now. Here is a blurb about what he has done for the food world and the understanding of the chemistry of food. http://www.curiouscook.com/haroldmcgee.shtml Christine |
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Christine Dabney wrote:
> On Wed, 17 Nov 2004 11:09:55 -0600, "jmcquown" > > wrote: > >> Christine Dabney wrote: >>> On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), >>> (Charlotte L. Blackmer) wrote: >>> >>> >>>> I am getting a "natural" birdie from my favorite meat counter and >>>> plan to brine it. (snippage) >>> I have heard, on egullet, that Harold McGee is now advocating NOT >>> brining. The word I have heard, is that he is saying it only makes >>> the bird saltier, and doesn't really do much. Evidently this is >>> from his latest research, and it seems to be in his latest book. >>> >>> Christine >> >> Okay, I don't have cable so I don't get most of the cooking shows. >> And I don't read egullet, so I have no idea who this Harold person >> is. But with so many long-time posters on rfc advocating brining >> making a really juicy bird, I'll take the majority opinion vs. the >> one. >> > > Harold McGee is widely known for his work on the science of food and > cooking, and as far as I know, his books are required reading in many > culinary schools now. > > Here is a blurb about what he has done for the food world and the > understanding of the chemistry of food. > > http://www.curiouscook.com/haroldmcgee.shtml > > Christine Chris, I'm not in any way belittling Mr. McGee or his research or contributions to food science. But so many people seem to adore brined turkey; as elaine pointed out, first time she tried it, it was too salty. She cut down the amount of salt and it was juicier and [sic] not salty. Oh well, I prefer cornish game hens over turkey, any day  Jill |
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On Wed, 17 Nov 2004 11:09:55 -0600, "jmcquown"
> wrote: >Christine Dabney wrote: >> On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), >> (Charlotte L. Blackmer) wrote: >> >> >>> I am getting a "natural" birdie from my favorite meat counter and >>> plan to brine it. I know I should have asked this last night, but >>> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond >>> brand salt around. It's flakier and less dense than a lot of salt. >>> Should I use more than one cup? >>> >> I have heard, on egullet, that Harold McGee is now advocating NOT >> brining. The word I have heard, is that he is saying it only makes >> the bird saltier, and doesn't really do much. Evidently this is from >> his latest research, and it seems to be in his latest book. >> >> Christine > >Okay, I don't have cable so I don't get most of the cooking shows. And I >don't read egullet, so I have no idea who this Harold person is. But with >so many long-time posters on rfc advocating brining making a really juicy >bird, I'll take the majority opinion vs. the one. > Harold McGee is widely known for his work on the science of food and cooking, and as far as I know, his books are required reading in many culinary schools now. Here is a blurb about what he has done for the food world and the understanding of the chemistry of food. http://www.curiouscook.com/haroldmcgee.shtml Christine |
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"jmcquown" > wrote in message
. .. > Christine Dabney wrote: > > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > > (Charlotte L. Blackmer) wrote: > > > > > >> I am getting a "natural" birdie from my favorite meat counter and > >> plan to brine it. I know I should have asked this last night, but > >> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond > >> brand salt around. It's flakier and less dense than a lot of salt. > >> Should I use more than one cup? > >> > > I have heard, on egullet, that Harold McGee is now advocating NOT > > brining. The word I have heard, is that he is saying it only makes > > the bird saltier, and doesn't really do much. Evidently this is from > > his latest research, and it seems to be in his latest book. > > > > Christine > > Okay, I don't have cable so I don't get most of the cooking shows. And I > don't read egullet, so I have no idea who this Harold person is. But with > so many long-time posters on rfc advocating brining making a really juicy > bird, I'll take the majority opinion vs. the one. > > Jill I've brined turkey/chicken a few times - the bird is definitely juicier. The first time though, it was a touch too salty; so I just cut down on the salt - works for me. Elaine |
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On Wed, 17 Nov 2004 11:09:55 -0600, "jmcquown"
> wrote: >Christine Dabney wrote: >> On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), >> (Charlotte L. Blackmer) wrote: >> >> >>> I am getting a "natural" birdie from my favorite meat counter and >>> plan to brine it. I know I should have asked this last night, but >>> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond >>> brand salt around. It's flakier and less dense than a lot of salt. >>> Should I use more than one cup? >>> >> I have heard, on egullet, that Harold McGee is now advocating NOT >> brining. The word I have heard, is that he is saying it only makes >> the bird saltier, and doesn't really do much. Evidently this is from >> his latest research, and it seems to be in his latest book. >> >> Christine > >Okay, I don't have cable so I don't get most of the cooking shows. And I >don't read egullet, so I have no idea who this Harold person is. But with >so many long-time posters on rfc advocating brining making a really juicy >bird, I'll take the majority opinion vs. the one. > Harold McGee is widely known for his work on the science of food and cooking, and as far as I know, his books are required reading in many culinary schools now. Here is a blurb about what he has done for the food world and the understanding of the chemistry of food. http://www.curiouscook.com/haroldmcgee.shtml Christine |
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Christine Dabney > wrote in
: > On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > (Charlotte L. Blackmer) wrote: > > > >I am getting a "natural" birdie from my favorite meat counter and > >plan to brine it. I know I should have asked this last night, but > >forgot. Recipe says 1 cup kosher salt. I have a big box of > >Diamond brand salt around. It's flakier and less dense than a lot > >of salt. Should I use more than one cup? > > > >I seem to recall reading (yeah, I could check google, but I'm > >fried) that brined birds work better if you brine them and then > >take them out of the brine and let them "dry out" in the fridge. > >I'm getting the bird on Tuesday, should I brine one day and let it > >"dry out" overnight, or just pat it REALLY REALLY dry? Is there a > >law of diminishing return for brining? (e.g. is the recommended > >18-24 hours not to be exceeded) > > I have heard, on egullet, that Harold McGee is now advocating NOT > brining. The word I have heard, is that he is saying it only makes > the bird saltier, and doesn't really do much. Evidently this is > from his latest research, and it seems to be in his latest book. > > Christine > > > I can taste a difference in brined and unbrined birds, so it must do something. I can't be certain it makes for a juicier bird, but it does carry flavours into the flesh well. -- Starchless in Manitoba. |
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Christine Dabney wrote:
> On Wed, 17 Nov 2004 06:48:34 +0000 (UTC), > (Charlotte L. Blackmer) wrote: > > >> I am getting a "natural" birdie from my favorite meat counter and >> plan to brine it. I know I should have asked this last night, but >> forgot. Recipe says 1 cup kosher salt. I have a big box of Diamond >> brand salt around. It's flakier and less dense than a lot of salt. >> Should I use more than one cup? >> > I have heard, on egullet, that Harold McGee is now advocating NOT > brining. The word I have heard, is that he is saying it only makes > the bird saltier, and doesn't really do much. Evidently this is from > his latest research, and it seems to be in his latest book. > > Christine Okay, I don't have cable so I don't get most of the cooking shows. And I don't read egullet, so I have no idea who this Harold person is. But with so many long-time posters on rfc advocating brining making a really juicy bird, I'll take the majority opinion vs. the one. Jill |
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> "Sam D." farted:
> >"Charlotte L. Blackmer" wrote: >> >> I'm getting a 14-16# bird. The instructor showed us how to brine in >> Reynolds cooking bags, which I need to go out and buy Real Soon Now. >> Takes only one shelf in the fridge. > > >I would strongly urge you NOT to use ANY plastic bags to brine your >turkey, regardless of what anyone else says. This is courting >disaster. I know because this is what I did last year. I used a >Reynolds cooking bag which punctured and created the necessity for a >major, time consuming clean up and recovery. That's because, Sam, you don't have brain cells enough to wipe your own ass... even a low IQ chimpanzee would have the common sense to place the brine filled bag into some sort of container. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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"PENMART01" > wrote in message ... > > "Sam D." farted: > > > >"Charlotte L. Blackmer" wrote: > >> > >> I'm getting a 14-16# bird. The instructor showed us how to brine in > >> Reynolds cooking bags, which I need to go out and buy Real Soon Now. > >> Takes only one shelf in the fridge. > > > > > >I would strongly urge you NOT to use ANY plastic bags to brine your > >turkey, regardless of what anyone else says. This is courting > >disaster. I know because this is what I did last year. I used a > >Reynolds cooking bag which punctured and created the necessity for a > >major, time consuming clean up and recovery. > > That's because, Sam, you don't have brain cells enough to wipe your own ass... > even a low IQ chimpanzee would have the common sense to place the brine filled > bag into some sort of container. > > We always use a ziplock or Reynold's Cooking bag and place the bagged bird in the fridge inside an aluminum roasting pan. You can check it if it leaks and rebag it. Easy. kili |
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kilikini wrote:
> "PENMART01" > wrote in message > ... >>> "Sam D." farted: >>> >>> "Charlotte L. Blackmer" wrote: >>>> >>>> I'm getting a 14-16# bird. The instructor showed us how to brine in >>>> Reynolds cooking bags, which I need to go out and buy Real Soon Now. >>>> Takes only one shelf in the fridge. >>> >>> >>> I would strongly urge you NOT to use ANY plastic bags to brine your >>> turkey, regardless of what anyone else says. This is courting >>> disaster. I know because this is what I did last year. I used a >>> Reynolds cooking bag which punctured and created the necessity for a >>> major, time consuming clean up and recovery. >> >> That's because, Sam, you don't have brain cells enough to wipe your own >> ass... even a low IQ chimpanzee would have the common sense to place the >> brine filled bag into some sort of container. >> >> > > We always use a ziplock or Reynold's Cooking bag and place the bagged bird > in the fridge inside an aluminum roasting pan. You can check it if it leaks > and rebag it. Easy. > > kili That's about the only use I've found for those cooking bags. They better be food safe! This time of year, they're all over the stupidmarkets and they're cheaper, too. BOB |
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kilikini wrote:
> "PENMART01" > wrote in message > ... >>> "Sam D." farted: >>> >>> "Charlotte L. Blackmer" wrote: >>>> >>>> I'm getting a 14-16# bird. The instructor showed us how to brine in >>>> Reynolds cooking bags, which I need to go out and buy Real Soon Now. >>>> Takes only one shelf in the fridge. >>> >>> >>> I would strongly urge you NOT to use ANY plastic bags to brine your >>> turkey, regardless of what anyone else says. This is courting >>> disaster. I know because this is what I did last year. I used a >>> Reynolds cooking bag which punctured and created the necessity for a >>> major, time consuming clean up and recovery. >> >> That's because, Sam, you don't have brain cells enough to wipe your own >> ass... even a low IQ chimpanzee would have the common sense to place the >> brine filled bag into some sort of container. >> >> > > We always use a ziplock or Reynold's Cooking bag and place the bagged bird > in the fridge inside an aluminum roasting pan. You can check it if it leaks > and rebag it. Easy. > > kili That's about the only use I've found for those cooking bags. They better be food safe! This time of year, they're all over the stupidmarkets and they're cheaper, too. BOB |
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"PENMART01" > wrote in message ... > > "Sam D." farted: > > > >"Charlotte L. Blackmer" wrote: > >> > >> I'm getting a 14-16# bird. The instructor showed us how to brine in > >> Reynolds cooking bags, which I need to go out and buy Real Soon Now. > >> Takes only one shelf in the fridge. > > > > > >I would strongly urge you NOT to use ANY plastic bags to brine your > >turkey, regardless of what anyone else says. This is courting > >disaster. I know because this is what I did last year. I used a > >Reynolds cooking bag which punctured and created the necessity for a > >major, time consuming clean up and recovery. > > That's because, Sam, you don't have brain cells enough to wipe your own ass... > even a low IQ chimpanzee would have the common sense to place the brine filled > bag into some sort of container. > > We always use a ziplock or Reynold's Cooking bag and place the bagged bird in the fridge inside an aluminum roasting pan. You can check it if it leaks and rebag it. Easy. kili |
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> I am getting a "natural" birdie from my favorite meat counter and plan to
> brine it. I know I should have asked this last night, but forgot. Recipe > says 1 cup kosher salt. I have a big box of Diamond brand salt around. > It's flakier and less dense than a lot of salt. Should I use more than > one cup? No that will be fine. You don't say how big your bird is, but just make sure you can submerge it in the water so make sure you have a big enough stock pot. > > I seem to recall reading (yeah, I could check google, but I'm fried) that > brined birds work better if you brine them and then take them out of the > brine and let them "dry out" in the fridge. I'm getting the bird on > Tuesday, should I brine one day and let it "dry out" overnight, or just > pat it REALLY REALLY dry? Is there a law of diminishing return for > brining? (e.g. is the recommended 18-24 hours not to be exceeded) Just pat it dry with lots of paper towels before you cook it. Overnight is excessive. I've never brined for longer than 24 hours so I can't answer the part of your question about brining longer than that. > > Also, if I am using a ricer for my potatoes, do I really need > to bother to peel the potatoes when I boil them? I'm pretty sure you do have to peel them. If you're using a food mill you can get away without peeling first, but a ricer is smaller with smaller holes and I think it would be too gummed up with peel to be effective. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ Katherine Becker "As god is my witness I thought turkeys could fly" NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ |
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> I am getting a "natural" birdie from my favorite meat counter and plan to
> brine it. I know I should have asked this last night, but forgot. Recipe > says 1 cup kosher salt. I have a big box of Diamond brand salt around. > It's flakier and less dense than a lot of salt. Should I use more than > one cup? No that will be fine. You don't say how big your bird is, but just make sure you can submerge it in the water so make sure you have a big enough stock pot. > > I seem to recall reading (yeah, I could check google, but I'm fried) that > brined birds work better if you brine them and then take them out of the > brine and let them "dry out" in the fridge. I'm getting the bird on > Tuesday, should I brine one day and let it "dry out" overnight, or just > pat it REALLY REALLY dry? Is there a law of diminishing return for > brining? (e.g. is the recommended 18-24 hours not to be exceeded) Just pat it dry with lots of paper towels before you cook it. Overnight is excessive. I've never brined for longer than 24 hours so I can't answer the part of your question about brining longer than that. > > Also, if I am using a ricer for my potatoes, do I really need > to bother to peel the potatoes when I boil them? I'm pretty sure you do have to peel them. If you're using a food mill you can get away without peeling first, but a ricer is smaller with smaller holes and I think it would be too gummed up with peel to be effective. ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ Katherine Becker "As god is my witness I thought turkeys could fly" NEVER SEND A FERRET TO DO A WEASEL's JOB --WKRP ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^ |
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> "Sam D." farted:
> >"Charlotte L. Blackmer" wrote: >> >> I'm getting a 14-16# bird. The instructor showed us how to brine in >> Reynolds cooking bags, which I need to go out and buy Real Soon Now. >> Takes only one shelf in the fridge. > > >I would strongly urge you NOT to use ANY plastic bags to brine your >turkey, regardless of what anyone else says. This is courting >disaster. I know because this is what I did last year. I used a >Reynolds cooking bag which punctured and created the necessity for a >major, time consuming clean up and recovery. That's because, Sam, you don't have brain cells enough to wipe your own ass... even a low IQ chimpanzee would have the common sense to place the brine filled bag into some sort of container. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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