In article
>,
Dan Abel > wrote:

> In article >,
> Lou Decruss > wrote:
>
> > On Thu, 20 Nov 2008 18:58:13 -0800, Dan Abel > wrote:
> >
> > >In article >,
> > > Terry > wrote:
> > >
> > >
> > >> This year the bird will be too big to go into a 5 gallon pail, so I'll
> > >> just use the cooler I bought this summer. Lotsa ice, add salt, drop
> > >> the bird in there, snap the lid closed, leave it in the garage
> > >> overnight.
> > >
> > >We tried something like this a few years ago. Read about it in the
> > >paper, for those who don't have room in their fridge (that's us). Get
> > >two food safe garbage bags, one inside the other. Put bags in cooler
> > >and insert turkey. Add brine (ours had a bunch of ingredients) and tie
> > >tightly. Put a ten pound bag of ice *next* to the bag. The ice keeps
> > >it cool but doesn't dilute the brine. The bag keeps the brine close to
> > >the turkey, so you don't need as much.
> >
> > Where would you get a "food safe" garbage bag?
>
> Good question. To make it short and sweet, I did a Google and none of
> the sites recommended using garbage bags for food storage.
>
> I did look up the recipe:
>
> http://www.sfgate.com/cgi-bin/articl.../FDGLVMG63C1.D
> TL&hw=turkey+brining&sn=007&sc=350

After I posted the above, I exited back through the links, and found
this:

http://www.sfgate.com/cgi-bin/articl.../FDC7TB1BS.DTL

It describes where to get food safe brining bags.

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> Lou Decruss > wrote:
>
> > On Thu, 20 Nov 2008 18:58:13 -0800, Dan Abel > wrote:
> >
> > >In article >,
> > > Terry > wrote:
> > >
> > >
> > >> This year the bird will be too big to go into a 5 gallon pail, so I'll
> > >> just use the cooler I bought this summer. Lotsa ice, add salt, drop
> > >> the bird in there, snap the lid closed, leave it in the garage
> > >> overnight.
> > >
> > >We tried something like this a few years ago. Read about it in the
> > >paper, for those who don't have room in their fridge (that's us). Get
> > >two food safe garbage bags, one inside the other. Put bags in cooler
> > >and insert turkey. Add brine (ours had a bunch of ingredients) and tie
> > >tightly. Put a ten pound bag of ice *next* to the bag. The ice keeps
> > >it cool but doesn't dilute the brine. The bag keeps the brine close to
> > >the turkey, so you don't need as much.
> >
> > Where would you get a "food safe" garbage bag?
>
> Good question. To make it short and sweet, I did a Google and none of
> the sites recommended using garbage bags for food storage.
>
> I did look up the recipe:
>
> http://www.sfgate.com/cgi-bin/articl.../FDGLVMG63C1.D
> TL&hw=turkey+brining&sn=007&sc=350

I personally think some people are just a bit too paranoid. Just use
unscented ones. Geeze!
--
Peace! Om

"All People and things are interdependent. The world has become so small that no nation can solve its problems alone, in isolation from others. That is why I believe we must all cultivate a sense of responsibility based on love and compassion for each other." -- Dalai Lama

On Fri, 21 Nov 2008 22:27:23 -0800, Dan Abel > wrote:


>After I posted the above, I exited back through the links, and found
>this:
>
>http://www.sfgate.com/cgi-bin/articl.../FDC7TB1BS.DTL
>
>It describes where to get food safe brining bags.

That's pretty pricy for bags. I'll just keep using a cooler. I'll
check a restaurant supply place though to see how much they are there
if they have them.

Lou

Lou Decruss wrote:
> Dan Abel wrote:
> >After I posted the above, I exited back through the links, and found
> >this:
>
> >http://www.sfgate.com/cgi-bin/articl...1/13/FDC7TB1BS....
>
> >It describes where to get food safe brining bags.
>
> That's pretty pricy for bags. �I'll just keep using a cooler. �I'll
> check a restaurant supply place though to see how much they are there
> if they have them.
>
> Lou

Zip Loc has large bags:

http://www.ziploc.com

Large 1.25 ft. x 1.25 ft., 5 per box
Xtra Large 2 ft. x 1.7 ft., 4 per box
XXtra Large 2 ft. x 2.7 ft., 3 per box

http://www.amazon.com/Ziploc-Pack-He.../dp/B000HM893G

Seems reasonably priced, maybe costs less elsewhere.

Omelet > wrote:
> In article
> >,
> �Dan Abel > wrote:
>
>
>
>
>
> > In article >,
> > �Lou Decruss > wrote:
>
> > > On Thu, 20 Nov 2008 18:58:13 -0800, Dan Abel > wrote:
>
> > > >In article >,
> > > > Terry > wrote:
>
> > > >> This year the bird will be too big to go into a 5 gallon pail, so I'll
> > > >> just use the cooler I bought this summer. �Lotsa ice, add salt, drop
> > > >> the bird in there, snap the lid closed, leave it in the garage
> > > >> overnight.
>
> > > >We tried something like this a few years ago. �Read about it in the
> > > >paper, for those who don't have room in their fridge (that's us). �Get
> > > >two food safe garbage bags, one inside the other. �Put bags in cooler
> > > >and insert turkey. �Add brine (ours had a bunch of ingredients) and tie
> > > >tightly. �Put a ten pound bag of ice *next* to the bag. �The ice keeps
> > > >it cool but doesn't dilute the brine. �The bag keeps the brine close to
> > > >the turkey, so you don't need as much.
>
> > > Where would you get a "food safe" garbage bag?
>
> > Good question. �To make it short and sweet, I did a Google and none of
> > the sites recommended using garbage bags for food storage.
>
> > I did look up the recipe:
>
> >http://www.sfgate.com/cgi-bin/articl...1/22/FDGLVMG63....
> > TL&hw=turkey+brining&sn=007&sc=350
>
> I personally think some people are just a bit too paranoid. �Just use
> unscented ones. Geeze!

Not only are trash bags not made of food grade plastic many contain
insecticide.

On Fri, 21 Nov 2008 10:52:46 -0600, Omelet >
wrote:

>In article >,
> sf > wrote:
>
>> On Thu, 20 Nov 2008 09:30:10 -0600, Omelet >
>> wrote:
>>
>> >In article >,
>> > sf > wrote:
>> >
>> >> On Tue, 18 Nov 2008 22:35:46 -0700, Christine Dabney
>> >> > wrote:
>> >>
>> >> >You folks got suggestions on what else to show/teach her? I am trying
>> >> >to remember all the stuff I have learned over the years.....
>> >>
>> >>
>> >> I had an epiphany when OM said *not* stuffing the bird meant breast
>> >> meat stayed moist. That explains why my bird is cooks evenly when I
>> >> do it on the Weber. I HAVE to put some stuffing in the bird this year
>> >> (to soak up the yummy juices), but I won't fill the cavity. Most of
>> >> my dressing will be done in a casserole dish and everything will be
>> >> mixed together at the end.
>> >
>> >I use the drippings for the gravy. :-)
>> >
>> Drippings are drippings.... I'm talking about the liquid that gathers
>> in the cavity, which makes dressing so much yummier than any dressing
>> only seasoned with stock.
>
>You can always stir that into the cooked dressing afterwards...
>10 or 15 minutes rest will let it soak in.

I didn't see SF's post but I think that the quality of the stock would
make a difference. Louise is making the stuffing for her work party
and somehow the project got pushed off on my shoulders. Not liking
turkey I'm not very experienced with stuffing. So Saturday I went out
and got a bag of drumsticks and grilled them and then made stock from
the bones. I'm hoping that the good stock will make up for my lack
of experience making stuffing. They're having 30 people for the party
and I'll be big time embarrassed if it's not good. I told Louise next
time she volunteers make sure it's something I know how to make. <g>

Lou

On Mon, 24 Nov 2008 10:31:41 -0600, Lou Decruss wrote:

> On Fri, 21 Nov 2008 10:52:46 -0600, Omelet >
> wrote:
>
>>In article >,
>> sf > wrote:
>>
>>> >
>>> Drippings are drippings.... I'm talking about the liquid that gathers
>>> in the cavity, which makes dressing so much yummier than any dressing
>>> only seasoned with stock.
>>
>>You can always stir that into the cooked dressing afterwards...
>>10 or 15 minutes rest will let it soak in.
>
> I didn't see SF's post but I think that the quality of the stock would
> make a difference. Louise is making the stuffing for her work party
> and somehow the project got pushed off on my shoulders. Not liking
> turkey I'm not very experienced with stuffing. So Saturday I went out
> and got a bag of drumsticks and grilled them and then made stock from
> the bones. I'm hoping that the good stock will make up for my lack
> of experience making stuffing. They're having 30 people for the party
> and I'll be big time embarrassed if it's not good. I told Louise next
> time she volunteers make sure it's something I know how to make. <g>
>
> Lou

i have faith in your ability, lou. besides, if it's not good, it's not
like they'll be writing it up in the paper.

your pal,
blake

On Mon, 24 Nov 2008 17:06:40 GMT, blake murphy
> wrote:

> I didn't see SF's post but I think that the quality of the stock would
>> make a difference. Louise is making the stuffing for her work party
>> and somehow the project got pushed off on my shoulders. Not liking
>> turkey I'm not very experienced with stuffing. So Saturday I went out
>> and got a bag of drumsticks and grilled them and then made stock from
>> the bones. I'm hoping that the good stock will make up for my lack
>> of experience making stuffing. They're having 30 people for the party
>> and I'll be big time embarrassed if it's not good. I told Louise next
>> time she volunteers make sure it's something I know how to make. <g>
>>
>> Lou
>
>i have faith in your ability, lou. besides, if it's not good, it's not
>like they'll be writing it up in the paper.

I'm sure it will be fine but it's just a lot of stuffing. And I'm
sure they'll need it. They're only doing one turkey and a ham for 30
people. I would think they'd need another turkey but that's not my
problem.

Lou