On Fri, 25 Nov 2011 13:12:56 -0600, "cshenk" > wrote:

>Brooklyn1 wrote in rec.food.cooking:
>
>> "Bryan" wrote
>> >
>> > My sister-in-law's husband made a turkey. He went and bought a
>> > fresh brined one from Whole Foods.
>>
>> A brined turkey is not a fresh turkey... even if you brine it yourself
>> you've negated it being a fresh turkey. It's near impossible to find a
>> turkey nowadays that hasn't been injected with brine, too bad.
>>
>> > I don't remember the laundry list of
>> > stuff he seasoned it with, but sage was not on the list and thyme,
>> > rosematy and CILANTRO were. My son didn't say anything until we
>> > were
>>
>> There's no accounting for taste... cilantro doesn't belong on turkey,
>> and there's always someone in the crowd (me) who can't eat it because
>> to them it tastes like soap. After cleaning/washing my turkey I place
>> it in the fridge to drain/dry for an hour. Then I bathe it inside and
>> out with the juice of a large fresh lemon and back into the fridge to
>> macerate, leave the lemon halves inside the cavity to roast. I season
>> with salt fresh ground black n' white pepper, granulated garlic, a bit
>> of celery salt, Penzeys poultry seasoning, rub well inside and out
>> with olive oil, place on a rack and sprinkle with paprika. I don't
>> stuff my bird, stuffing sucks the moisture from the meat and requires
>> a much longer cooking time... guarantees a dry turkey... the stuffing
>> may taste better but the turkey is ruined.
>
>Actually Bryan, stuffed turkey is not dry unless you do it wrong or at
>too high a temp.

I don't believe you've ever cooked a turkey, show me. And if you cook
like you misplace commas oy vey.