On occasion I have thought of roasting a turkey breast to use for
sandwiches. Twice I've actually done it and my results were worse
the last time I did it ... got that free turkey breast at Easter and wound
up tossing it.

The reason is that it was salty as hell. Pretty much inedible and had
that ooky soaked texture. Here's my question: Are turkey breasts sold
brined or should I find plain, unadulterated turkey breasts if I go shopping
for one?

nancy

On Sep 4, 8:05*am, "Nancy Young" > wrote:
> On occasion I have thought of roasting a turkey breast to use for
> sandwiches. *Twice I've actually done it and my results were worse
> the last time I did it ... got that free turkey breast at Easter and wound
> up tossing it.
>
> The reason is that it was salty as hell. *Pretty much inedible and had
> that ooky soaked texture. *Here's my question: *Are turkey breasts sold
> brined or should I find plain, unadulterated turkey breasts if I go shopping
> for one?
>
> nancy

If the turkey breasts are "salty as hell", then yes they've been
brined. Maybe soaking them in clear water in the fridge would help. It
sure couldn't hurt!

John Kuthe...

John Kuthe wrote:
> On Sep 4, 8:05 am, "Nancy Young" > wrote:

>> The reason is that it was salty as hell. Pretty much inedible and had
>> that ooky soaked texture. Here's my question: Are turkey breasts sold
>> brined or should I find plain, unadulterated turkey breasts if I go
>> shopping for one?

> If the turkey breasts are "salty as hell", then yes they've been
> brined. Maybe soaking them in clear water in the fridge would help. It
> sure couldn't hurt!

I was hoping I could buy one that wasn't brined, but not so much
inclined to drive all over to different stores to look for one if they
don't sell them that way. Thanks for the soaking suggestion, but
the ruined texture was just as bad ... it had that turkey roll
smoothness that weirds me out. Blech.

Now that I think about it, I've bitched about this place near me that
is known for their reubens. Don't even *think* of going near the
place on St. Patrick's Day, they go through tons of turkey that day.
I had one of their reubens once and I thought ugh, turkey roll?
Now I know, they're roasting soggy brined turkey breasts.

nancy

On Sat, 4 Sep 2010 09:05:25 -0400, "Nancy Young"
> wrote:

>On occasion I have thought of roasting a turkey breast to use for
>sandwiches. Twice I've actually done it and my results were worse
>the last time I did it ... got that free turkey breast at Easter and wound
>up tossing it.
>
>The reason is that it was salty as hell. Pretty much inedible and had
>that ooky soaked texture. Here's my question: Are turkey breasts sold
>brined or should I find plain, unadulterated turkey breasts if I go shopping
>for one?

I buy these bone-in turkey breasts often... nothing added... cook up
perfectly. I usually buy them frozen, when on sale get two, one for
now, one for the freezer.

http://www.shadybrookfarms.com/

On 9/4/2010 8:40 AM, Nancy Young wrote:
> John Kuthe wrote:
>> On Sep 4, 8:05 am, "Nancy Young" > wrote:
>
>>> The reason is that it was salty as hell. Pretty much inedible and had
>>> that ooky soaked texture. Here's my question: Are turkey breasts sold
>>> brined or should I find plain, unadulterated turkey breasts if I go
>>> shopping for one?
>
>> If the turkey breasts are "salty as hell", then yes they've been
>> brined. Maybe soaking them in clear water in the fridge would help. It
>> sure couldn't hurt!
>
> I was hoping I could buy one that wasn't brined, but not so much
> inclined to drive all over to different stores to look for one if they
> don't sell them that way. Thanks for the soaking suggestion, but
> the ruined texture was just as bad ... it had that turkey roll
> smoothness that weirds me out. Blech.
>
> Now that I think about it, I've bitched about this place near me that
> is known for their reubens. Don't even *think* of going near the place
> on St. Patrick's Day, they go through tons of turkey that day.
> I had one of their reubens once and I thought ugh, turkey roll? Now I
> know, they're roasting soggy brined turkey breasts.
> nancy

Try looking for "fresh" turkey breast if you can find it. Sometimes I
can find them locally and at other times I can find unbrined frozen
turkey breasts.

brooklyn1 wrote:
> On Sat, 4 Sep 2010 09:05:25 -0400, "Nancy Young"
> > wrote:

>> The reason is that it was salty as hell. Pretty much inedible and
>> had
>> that ooky soaked texture. Here's my question: Are turkey breasts
>> sold brined or should I find plain, unadulterated turkey breasts if
>> I go shopping for one?
>
> I buy these bone-in turkey breasts often... nothing added... cook up
> perfectly. I usually buy them frozen, when on sale get two, one for
> now, one for the freezer.
>
> http://www.shadybrookfarms.com/

Thanks, I will look for that, we get that brand around here.

nancy

George Shirley wrote:
> On 9/4/2010 8:40 AM, Nancy Young wrote:
>> John Kuthe wrote:

>> I was hoping I could buy one that wasn't brined, but not so much
>> inclined to drive all over to different stores to look for one if
>> they don't sell them that way.

> Try looking for "fresh" turkey breast if you can find it. Sometimes I
> can find them locally and at other times I can find unbrined frozen
> turkey breasts.

Thanks! I'll look, now that I know they're available. Turkey
breast seems like it would be a handy thing, easy enough to
make and I have a thing for turkey sandwiches.

nancy

"Nancy Young" wrote:
>George Shirley wrote:
>> Nancy Young wrote:
>
>>> I was hoping I could buy one that wasn't brined, but not so much
>>> inclined to drive all over to different stores to look for one if
>>> they don't sell them that way.
>
>> Try looking for "fresh" turkey breast if you can find it.

Fresh/unfrozen is more likely to be brined... check labels carefully.

>Thanks! I'll look, now that I know they're available. Turkey
>breast seems like it would be a handy thing, easy enough to
>make and I have a thing for turkey sandwiches.
>
>nancy

Hehe, you like sandwiches and I like breasts, we should share a jar of
mayo! LOL

On Sat, 4 Sep 2010 09:40:49 -0400, Nancy Young wrote:

>
> Now that I think about it, I've bitched about this place near me that
> is known for their reubens. Don't even *think* of going near the
> place on St. Patrick's Day, they go through tons of turkey that day.
> I had one of their reubens once and I thought ugh, turkey roll?
> Now I know, they're roasting soggy brined turkey breasts.
>
> nancy

a turkey roll reuben? jesus wept.

your pal,
blake

blake murphy wrote:
> On Sat, 4 Sep 2010 09:40:49 -0400, Nancy Young wrote:
>
>>
>> Now that I think about it, I've bitched about this place near me that
>> is known for their reubens. Don't even *think* of going near the
>> place on St. Patrick's Day, they go through tons of turkey that day.
>> I had one of their reubens once and I thought ugh, turkey roll?
>> Now I know, they're roasting soggy brined turkey breasts.

> a turkey roll reuben? jesus wept.

I should weep, what a maroon, I must be talking about something
else they serve a ton of, like sligos or something. Don't mind me,
I was just blinded by my long ago memory of the slimy turkey.
(laugh)

nancy

"Nancy Young" > wrote in message
...
> On occasion I have thought of roasting a turkey breast to use for
> sandwiches. Twice I've actually done it and my results were worse
> the last time I did it ... got that free turkey breast at Easter and wound
> up tossing it.
>
> The reason is that it was salty as hell. Pretty much inedible and had
> that ooky soaked texture. Here's my question: Are turkey breasts sold
> brined or should I find plain, unadulterated turkey breasts if I go
> shopping
> for one?
>
> nancy
>
>

A fairly recent thing (last 10 years) is the suggestion that brining turkey
is a *wonderful* idea. Sorry, but the same people complain about WalMart's
injected meat. I don't get the difference. Subtract the syringe, you still
have the same thing. Brine. Salt.

Maybe soaking it in cold water for 12 hours would help.

Jill

On 9/4/2010 08:16, brooklyn1 wrote:
> I buy these bone-in turkey breasts often... nothing added... cook up
> perfectly. I usually buy them frozen, when on sale get two, one for
> now, one for the freezer.
>
> http://www.shadybrookfarms.com/

I agree. If you're buying boned, rolled turkey breast, it's a processed
meat and you're getting a very high percentage of added salt,
flavorings, water and preservatives. A bone-in turkey breast, even an
injected on, is far lower in added salt and water content and will cook
up with a more natural flavor and consistency.

jmcquown wrote:
> "Nancy Young" > wrote

>> The reason is that it was salty as hell. Pretty much inedible and
>> had that ooky soaked texture. Here's my question: Are turkey
>> breasts sold brined or should I find plain, unadulterated turkey
>> breasts if I go shopping for one?

> A fairly recent thing (last 10 years) is the suggestion that brining
> turkey is a *wonderful* idea. Sorry, but the same people complain
> about WalMart's injected meat. I don't get the difference. Subtract
> the syringe, you still have the same thing. Brine. Salt.

When I brine a turkey or a chicken, it doesn't come out salty and
overly soft the way commercially brind meats do. For one thing,
the brine isn't sitting in the meat for days/weeks/months on end
the way store stock is. The brine doesn't have as much time to
turn the meat to mush.

No way am I buying WalMart brined meat and paying meat prices
for water. No thanks. And when I brine, what goes into it is what
I want in it.

> Maybe soaking it in cold water for 12 hours would help.

It won't help the texture, I won't bother making a turkey breast again
unless I can find a natural one.

nancy

"Nancy Young" > ha scritto nel messaggio

> It won't help the texture, I won't bother making a turkey breast again>
> unless I can find a natural one.
>
> nancy

I certainly agree with that. I'd probably find a butcher or poultry shop
and just eat less of something better.

On 9/4/2010 1:18 PM, Nancy Young wrote:
> jmcquown wrote:
>> "Nancy Young" > wrote
>
>>> The reason is that it was salty as hell. Pretty much inedible and
>>> had that ooky soaked texture. Here's my question: Are turkey
>>> breasts sold brined or should I find plain, unadulterated turkey
>>> breasts if I go shopping for one?
>
>> A fairly recent thing (last 10 years) is the suggestion that brining
>> turkey is a *wonderful* idea. Sorry, but the same people complain
>> about WalMart's injected meat. I don't get the difference. Subtract
>> the syringe, you still have the same thing. Brine. Salt.
>
> When I brine a turkey or a chicken, it doesn't come out salty and
> overly soft the way commercially brind meats do. For one thing,
> the brine isn't sitting in the meat for days/weeks/months on end
> the way store stock is. The brine doesn't have as much time to turn the
> meat to mush.
> No way am I buying WalMart brined meat and paying meat prices
> for water. No thanks. And when I brine, what goes into it is what
> I want in it.
>
>> Maybe soaking it in cold water for 12 hours would help.
>
> It won't help the texture, I won't bother making a turkey breast again
> unless I can find a natural one.
>
> nancy

You might want to look in the non bigbox places. Locally I can buy
unadulterated turkey parts at a number of non bigbox stores.

George wrote on Sat, 04 Sep 2010 14:34:38 -0400:

> On 9/4/2010 1:18 PM, Nancy Young wrote:
>> jmcquown wrote:
>>> "Nancy Young" > wrote
>>
>>>> The reason is that it was salty as hell. Pretty much
>>>> inedible and had that ooky soaked texture. Here's my question: Are
>>>> turkey breasts sold brined or should I find plain,
>>>> unadulterated turkey breasts if I go shopping for one?
>>
>>> A fairly recent thing (last 10 years) is the suggestion that
>>> brining turkey is a *wonderful* idea. Sorry, but the same
>>> people complain about WalMart's injected meat. I don't get
>>> the difference. Subtract the syringe, you still have the
>>> same thing. Brine. Salt.
>>
>> When I brine a turkey or a chicken, it doesn't come out salty
>> and overly soft the way commercially brind meats do. For one thing,
>> the brine isn't sitting in the meat for
>> days/weeks/months on end the way store stock is. The brine
>> doesn't have as much time to turn the meat to mush. No way am
>> I buying WalMart brined meat and paying meat prices for
>> water. No thanks. And when I brine, what goes into it is what
>> I want in it.
>>
>>> Maybe soaking it in cold water for 12 hours would help.
>>
>> It won't help the texture, I won't bother making a turkey
>> breast again unless I can find a natural one.
>>

Trader Joe's (and others's) "fat-free" sliced ham and turkey breast have
interesting textures. After wrapping a slice in a paper towel and
nuking, it begins to resemble real meat, even if there are alarming
poppings and bangings as the water leaves. :-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"John Kuthe" > wrote in message
...
On Sep 4, 8:05 am, "Nancy Young" > wrote:
> On occasion I have thought of roasting a turkey breast to use for
> sandwiches. Twice I've actually done it and my results were worse
> the last time I did it ... got that free turkey breast at Easter and wound
> up tossing it.
>
> The reason is that it was salty as hell. Pretty much inedible and had
> that ooky soaked texture. Here's my question: Are turkey breasts sold
> brined or should I find plain, unadulterated turkey breasts if I go
> shopping
> for one?
>
> nancy

If the turkey breasts are "salty as hell", then yes they've been
brined. Maybe soaking them in clear water

Or apple juice :-) Read the lable to see if "liquid added'

Dimitri

"brooklyn1" > wrote in message
news
> "Nancy Young" wrote:
>>George Shirley wrote:
>>> Nancy Young wrote:
>>
>>>> I was hoping I could buy one that wasn't brined, but not so much
>>>> inclined to drive all over to different stores to look for one if
>>>> they don't sell them that way.
>>
>>> Try looking for "fresh" turkey breast if you can find it.
>
> Fresh/unfrozen is more likely to be brined... check labels carefully.
>
>>Thanks! I'll look, now that I know they're available. Turkey
>>breast seems like it would be a handy thing, easy enough to
>>make and I have a thing for turkey sandwiches.
>>
>>nancy
>
> Hehe, you like sandwiches and I like breasts, we should share a jar of
> mayo! LOL



Don't forget the large rubber sheet....

;-)

Dimitri

In article >,
"Nancy Young" > wrote:

>Here's my question: Are turkey breasts sold
> brined or should I find plain, unadulterated turkey breasts if I go
> shopping for one?

> nancy

Look on the packaging. The information should be there. My guess is
that they are injected unless you find a fancy schmancy expensive one.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
"Nancy Young" > wrote:
> I was hoping I could buy one that wasn't brined, but not so much
> inclined to drive all over to different stores to look for one if they
> don't sell them that way.

Do you have a telephone? <thwack!>
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

In article >,
blake murphy > wrote:

> On Sat, 4 Sep 2010 09:40:49 -0400, Nancy Young wrote:
> > place on St. Patrick's Day, they go through tons of turkey that day.
> > I had one of their reubens once and I thought ugh, turkey roll?
> > Now I know, they're roasting soggy brined turkey breasts.
> >
> > nancy
>
> a turkey roll reuben? jesus wept.

Sounds like a Weight Watchers "Reuben" sandwich.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Nancy Young" > wrote in
:

> On occasion I have thought of roasting a turkey breast to use for
> sandwiches. Twice I've actually done it and my results were worse
> the last time I did it ... got that free turkey breast at Easter and
> wound up tossing it.
>
> The reason is that it was salty as hell. Pretty much inedible and had
> that ooky soaked texture. Here's my question: Are turkey breasts sold
> brined or should I find plain, unadulterated turkey breasts if I go
> shopping for one?
>


The *only* turkey meat (breast, leg or whatever) that's sold in Australia
is either fresh, or smoked. I've never seen any that's 'brined'.

We actually have a 'turkey roll' that is used by a lot of people at
Christmas time instead of buying a humongous bird. It would be *excellent*
on sandwiches (as I have done in the past).

It's either done fresh at home........

http://www.cuisine.com.au/recipe/roasted-turkey-roll

or you can buy prepared or frozen varieties......


http://tinyurl.com/22olla6


http://www.todaysturkey.com.au/turke...=978&CatID=320




--
Peter Lucas
Brisbane
Australia

ACHTUNG! ALLES LOOKENSPEEPERS! Das computermachine ist nicht fuer
gefingerpoken und mittengrabben. Ist easy schnappen der springenwerk,
blowenfusen und poppencorken mit spitzensparken. Ist nicht fuer gewerken
bei das dumpkopfen. Das rubbernecken sichtseeren keepen das cotten-
pickenen hans in das pockets muss; relaxen und watchen das
blinkenlichten

Jill wrote:

> A fairly recent thing (last 10 years) is the suggestion that brining
> turkey is a *wonderful* idea. Sorry, but the same people complain about
> WalMart's injected meat. I don't get the difference. Subtract the
> syringe, you still have the same thing. Brine. Salt.

The difference is that you pay the same price for salt and water that you
pay for meat. Most people aren't complaining about the flavor; they're
complaining about the deceptive practice.

Bob

On Sat, 4 Sep 2010 18:04:17 -0700, "Bob Terwilliger"
> wrote:

> Most people aren't complaining about the flavor; they're
> complaining about the deceptive practice.

It's not a deceptive practice, it's clearly stated in more than one
place. The people who buy injected birds thinking they are "natural"
are retards (as Joan would say) or at the very least can't read.
Everyone else buys them with their eyes wide open.


--

Never trust a dog to watch your food.

Omelet wrote:
> In article >,
> sf > wrote:
>
>> On Sat, 4 Sep 2010 18:04:17 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>> Most people aren't complaining about the flavor; they're
>>> complaining about the deceptive practice.
>>
>> It's not a deceptive practice, it's clearly stated in more than one
>> place. The people who buy injected birds thinking they are "natural"
>> are retards (as Joan would say) or at the very least can't read.
>> Everyone else buys them with their eyes wide open.
>
> Very true!
>
> It's stated very clearly on the label that the birds are injected.
> Same for most of the chickens on the market.

The thing here is not the chickens or turkeys. We're talking injected
pork chops and steaks. Etc. And you'd better have friggin great
eyesight to see that your meat has 'ingredients' ... and if you're
not expecting your chops to have water in them, you'll find out soon
enough when you put those suckers in a pan and suddenly they're
swimming.

I don't want brined pork chops or steak, and if I did, I'd do it myself.

nancy

On Sat, 04 Sep 2010 20:34:49 -0700, sf > wrote:

>On Sat, 4 Sep 2010 18:04:17 -0700, "Bob Terwilliger"
> wrote:
>
>> Most people aren't complaining about the flavor; they're
>> complaining about the deceptive practice.
>
>It's not a deceptive practice, it's clearly stated in more than one
>place. The people who buy injected birds thinking they are "natural"
>are retards (as Joan would say) or at the very least can't read.
>Everyone else buys them with their eyes wide open.

'Zactly!

On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
> wrote:

>Omelet wrote:
>> In article >,
>> sf > wrote:
>>
>>> On Sat, 4 Sep 2010 18:04:17 -0700, "Bob Terwilliger"
>>> > wrote:
>>>
>>>> Most people aren't complaining about the flavor; they're
>>>> complaining about the deceptive practice.
>>>
>>> It's not a deceptive practice, it's clearly stated in more than one
>>> place. The people who buy injected birds thinking they are "natural"
>>> are retards (as Joan would say) or at the very least can't read.
>>> Everyone else buys them with their eyes wide open.
>>
>> Very true!
>>
>> It's stated very clearly on the label that the birds are injected.
>> Same for most of the chickens on the market.
>
>The thing here is not the chickens or turkeys. We're talking injected
>pork chops and steaks. Etc. And you'd better have friggin great
>eyesight to see that your meat has 'ingredients' ... and if you're
>not expecting your chops to have water in them, you'll find out soon
>enough when you put those suckers in a pan and suddenly they're
>swimming.
>
>I don't want brined pork chops or steak, and if I did, I'd do it myself.
>
>nancy

There's a tremendous difference between brined and injected. Brined
meat will contain substantially less water (salt solution will
*extract* water same as it does with pickled cucumbers, eggplant,
etc.). Injected adds water. I've never seen brined fresh meat sold
retail but I've seen plenty that is injected/water added and +
seasonings, ALL clearly labeled. Cured meats (hams) are good example
of water added meat... it's NOT deceptive... they are merely adding
back the water that was lost during curing.

I don't buy meat at Walmart but I've seen that much of their fresh
meat is clearly marked "brine added", in reality they are partially
curing their meat to extend its shelf life... salt is an anti
bacteriostat... the way they present their meat in those over sized
plastic tubs makes it look slimey/disgusting, I can't comprehend why
anyone buys it in the first place let alone to complain about it after
the fact. To me Walmart meat looks like some lab experiment gone
bad... I suppose they pander to the foodies of the lowest common
denominator, the cheapo *******s who shop meat strictly by price.
Walmart is a good place to shop for many items but not fresh meats.

brooklyn1 wrote:
> On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
> > wrote:

>> I don't want brined pork chops or steak, and if I did, I'd do it
>> myself.

> There's a tremendous difference between brined and injected. Brined
> meat will contain substantially less water (salt solution will
> *extract* water same as it does with pickled cucumbers, eggplant,
> etc.). Injected adds water. I've never seen brined fresh meat sold
> retail but I've seen plenty that is injected/water added and +
> seasonings, ALL clearly labeled. Cured meats (hams) are good example
> of water added meat... it's NOT deceptive... they are merely adding
> back the water that was lost during curing.

I'm not talking about ham, I expect it to have water added.

> I don't buy meat at Walmart but I've seen that much of their fresh
> meat is clearly marked "brine added", in reality they are partially
> curing their meat to extend its shelf life... salt is an anti
> bacteriostat... the way they present their meat in those over sized
> plastic tubs makes it look slimey/disgusting, I can't comprehend why
> anyone buys it in the first place let alone to complain about it after
> the fact. To me Walmart meat looks like some lab experiment gone
> bad... I suppose they pander to the foodies of the lowest common
> denominator, the cheapo *******s who shop meat strictly by price.
> Walmart is a good place to shop for many items but not fresh meats.

It wouldn't be for me. Luckily I have plenty of other stores around, not
like some people who are stuck with them.

nancy

On Sun, 5 Sep 2010 09:26:56 -0400, "Nancy Young"
> wrote:

>brooklyn1 wrote:
>> On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
>> > wrote:
>
>>> I don't want brined pork chops or steak, and if I did, I'd do it
>>> myself.
>
>> There's a tremendous difference between brined and injected. Brined
>> meat will contain substantially less water (salt solution will
>> *extract* water same as it does with pickled cucumbers, eggplant,
>> etc.). Injected adds water. I've never seen brined fresh meat sold
>> retail but I've seen plenty that is injected/water added and +
>> seasonings, ALL clearly labeled. Cured meats (hams) are good example
>> of water added meat... it's NOT deceptive... they are merely adding
>> back the water that was lost during curing.
>
>I'm not talking about ham, I expect it to have water added.

Ham was used as an example to counter the deceptive practice comments.
There're are many cured turkey pruducts too, those also typically have
water added. Adding water also makes those products more palatable,
otherwise they'd be excessively dry. Adding water to cured meats is a
legitimate practice so long as it's clearly labeled. With cured meats
it's obviously plain water, those products don't need more salt. As
far as fresh meat with anything added it would cease very quickly if
folks stopped buying those products... obviously many more than one
would like to think are afflicted with TIAD and Pinhead IQ...
purveyers would be Pinheaded not to capitalize on the weak minded...
everyone wastes their money on stupid products in one area or another.

On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
> wrote:

> I don't want brined pork chops or steak, and if I did, I'd do it myself.

Why aren't you complaining to store management?

--

Never trust a dog to watch your food.

On Sun, 05 Sep 2010 05:46:38 -0500, Omelet >
wrote:

> That looks good! I really must try deboning an entire turkey one of
> these days tho' and making a stuffed roll out of it. The best way I
> ever prepared turkey breast was made into sausage. ;-)

AFAIC, the best reason to debone is to make more room for stuffing. I
wouldn't put all that work into deboning to just roll it up, because I
can buy a turkey roll.

--

Never trust a dog to watch your food.

sf wrote:
> On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
> > wrote:
>
>> I don't want brined pork chops or steak, and if I did, I'd do it
>> myself.
>
> Why aren't you complaining to store management?

I don't shop at WalMart.

nancy

On Sat, 04 Sep 2010 14:03:36 -0500, Melba's Jammin' wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sat, 4 Sep 2010 09:40:49 -0400, Nancy Young wrote:
>>> place on St. Patrick's Day, they go through tons of turkey that day.
>>> I had one of their reubens once and I thought ugh, turkey roll?
>>> Now I know, they're roasting soggy brined turkey breasts.
>>>
>>> nancy
>>
>> a turkey roll reuben? jesus wept.
>
> Sounds like a Weight Watchers "Reuben" sandwich.

jesus gagged and then wept. 'why hast thou forsaken me?' he cried.

your pal,
blake

Andy wrote:
>
>I left the supermarket deli counter with a pound of roast turkey and
>just when walking away, a man walked up asking for a pound of "home
>style" turkey breast.
>
>Dammit.
>
>I'd never heard of that. I thought, that's probably the good stuff!!!

No telling... "home style" could be a brand name or a product style of
a particular brand... could be crap.

On Sun, 5 Sep 2010 14:57:17 -0400, "Nancy Young"
> wrote:

> sf wrote:
> > On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
> > > wrote:
> >
> >> I don't want brined pork chops or steak, and if I did, I'd do it
> >> myself.
> >
> > Why aren't you complaining to store management?
>
> I don't shop at WalMart.
>
<derisive> OH.

You should have said that in the first place.


--

Never trust a dog to watch your food.

On Sep 4, 8:34*pm, sf > wrote:
> On Sat, 4 Sep 2010 18:04:17 -0700, "Bob Terwilliger"
>
> > wrote:
> > *Most people aren't complaining about the flavor; they're
> > *complaining about the deceptive practice.
>
> It's not a deceptive practice, it's clearly stated in more than one
> place. *The people who buy injected birds thinking they are "natural"
> are retards (as Joan would say) or at the very least can't read.
> Everyone else buys them with their eyes wide open.
>


It is on the label, but it is not prominent. A couple years ago, would
you have expected a package of boneless skinless chicken breasts to
have a slat water solution in them? What is the purpose other than to
make the piece of meat heavier? So, there is no reason for a person to
choose the product on purpose. It just started happening, and it took
awhile for a lot of people to catch on. I never knew of this practice
until I bought some meat at Winco. I was completely surprised, and I
have never bought meat at Winco again. And since Walmart does it too,
I don't buy their meat either. And I check labels now.

I have also found that it is really hard to find any precooked shrimp
or prawns without a lot of salt. I like to buy them already cooked, so
that I can thaw some for a snack. Or throw some in a pasta dish, etc.
And since I do eat them plain sometimes, the salt is very noticeable.
I found one brand that is great, but they were a special sale a few
times, and not in stock otherwise.

sf wrote:
> On Sun, 5 Sep 2010 14:57:17 -0400, "Nancy Young"
> > wrote:
>
>> sf wrote:
>>> On Sun, 5 Sep 2010 08:07:42 -0400, "Nancy Young"
>>> > wrote:
>>>
>>>> I don't want brined pork chops or steak, and if I did, I'd do it
>>>> myself.
>>>
>>> Why aren't you complaining to store management?
>>
>> I don't shop at WalMart.
>>
> <derisive> OH.
>
> You should have said that in the first place.

So when I said I'd never buy WalMart brined meat, that wasn't
clear enough?

nancy

On Mon, 6 Sep 2010 01:24:51 -0700 (PDT), "
> wrote:

>On Sep 4, 8:34*pm, sf > wrote:
>> On Sat, 4 Sep 2010 18:04:17 -0700, "Bob Terwilliger"
>>
>> > wrote:
>> > *Most people aren't complaining about the flavor; they're
>> > *complaining about the deceptive practice.
>>
>> It's not a deceptive practice, it's clearly stated in more than one
>> place. *The people who buy injected birds thinking they are "natural"
>> are retards (as Joan would say) or at the very least can't read.
>> Everyone else buys them with their eyes wide open.
>>
>
>
>It is on the label, but it is not prominent. A couple years ago, would
>you have expected a package of boneless skinless chicken breasts to
>have a slat water solution in them? What is the purpose other than to
>make the piece of meat heavier? So, there is no reason for a person to
>choose the product on purpose. It just started happening, and it took
>awhile for a lot of people to catch on. I never knew of this practice
>until I bought some meat at Winco. I was completely surprised, and I
>have never bought meat at Winco again. And since Walmart does it too,
>I don't buy their meat either. And I check labels now.
>
>I have also found that it is really hard to find any precooked shrimp
>or prawns without a lot of salt. I like to buy them already cooked, so
>that I can thaw some for a snack. Or throw some in a pasta dish, etc.
>And since I do eat them plain sometimes, the salt is very noticeable.
>I found one brand that is great, but they were a special sale a few
>times, and not in stock otherwise.

From your broken English I seriously doubt you can comprehend a
product label.