On Nov 25, 1:12*pm, "cshenk" > wrote:
> Brooklyn1 wrote in rec.food.cooking:
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> > "Bryan" wrote
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> > > My sister-in-law's husband made a turkey. *He went and bought a
> > > fresh brined one from Whole Foods.
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> > 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.
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> > > 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
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> > 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.
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> Actually Bryan, stuffed turkey is not dry unless you do it wrong or at
> too high a temp.
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It was Sheldon, not I who wrote the dry turkey comment. I'm a
believer in stuffing them. If it's not made in the bird, one can call
it savory bread pudding, but it isn't stuffing.

--Bryan