On Nov 10, 3:26*pm, sf > wrote:
> On Thu, 10 Nov 2011 12:38:27 -0800 (PST), John Kuthe
>
>
>
> > wrote:
> > On Nov 10, 2:28*pm, dsi1 > wrote:
> > > On 11/10/2011 9:44 AM, zxcvbob wrote:
>
> > > > I haven't seen any less than 99¢ per pound, but I really haven't looked
> > > > much yet. What about you? I have a big one in the freezer that I bought
> > > > a year ago, but I'll probably need to cook two...
>
> > > > -Bob
>
> > > Typically the stores have a promotion for dirt cheap turkeys with a
> > > purchase of about $25 or more. This has worked out for me because the
> > > turkeys are minimally processed and I can brine with no problem. These
> > > days, even dirt cheap turkeys are pumped full of brine which messes up
> > > my defrosting the bird with a brine solution.
>
> > Exactly!! And a fresh free range turkey is not pressure salted like
> > the frozen "Butterball" (which should really be called SaltBall!)),
> > and are therefore better.
>
> I don't see why you can't just soak a prebrined turkey in a solution
> with lots of flavor, but no salt.

You can do whatever you like, but turkey is delicious all by itself.
Brine it, season it, whatever. I never brined a fresh turkey (always
wanted to), but I season 'em up with olive oil, black pepper, garlic,
etc. Yummy birds, they are!

John Kuthe...