On 11/19/2016 7:10 PM, dsi1 wrote:
> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
>> If you have a 13-18lb Turkey, it needs to be in the fridge now. If it
>> is biger, ypu are late!
>>
>> Carol
>> --
>
> I used to defrost my turkey in salt water in a bucket overnight. It worked just spiffy. These days, it's tough to find a
> cheap, unprocessed, bird that can be defrosted this way. That's the breaks.
>
We get natural turkeys from the store and then brine them in the big cooler.

Moist to the last slice.

On 11/19/2016 8:16 PM, Sqwertz wrote:
> On 11/19/2016 7:10 PM, dsi1 wrote:
>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
>>> If you have a 13-18lb Turkey, it needs to be in the fridge now.
>>> If it is biger, ypu are late!
>>>
>>
>> I used to defrost my turkey in salt water in a bucket overnight. It
>> worked just spiffy. These days, it's tough to find a cheap,
>> unprocessed, bird that can be defrosted this way. That's the
>> breaks.
>
> We get natural turkeys from the store and then brine them in the big
> cooler.
>
> Moist to the last slice.

Steve, what "recipe" do you use to brine the turkey? There are so many
methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a
brined (au naturale!) turkey is definitely beneficial for fantastic
results at the dinner table. I always try to avoid any and all
'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.).

Sky

================================
Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
================================

On 11/19/2016 8:45 PM, Sky wrote:
> On 11/19/2016 8:16 PM, Sqwertz wrote:
>> On 11/19/2016 7:10 PM, dsi1 wrote:
>>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
>>>> If you have a 13-18lb Turkey, it needs to be in the fridge now.
>>>> If it is biger, ypu are late!
>>>>
>>>
>>> I used to defrost my turkey in salt water in a bucket overnight. It
>>> worked just spiffy. These days, it's tough to find a cheap,
>>> unprocessed, bird that can be defrosted this way. That's the
>>> breaks.
>>
>> We get natural turkeys from the store and then brine them in the big
>> cooler.
>>
>> Moist to the last slice.
>
> Steve, what "recipe" do you use to brine the turkey? There are so many
> methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a
> brined (au naturale!) turkey is definitely beneficial for fantastic
> results at the dinner table. I always try to avoid any and all
> 'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.).
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================
>

Here's the base for mine:

http://www.food.com/recipe/alton-bro...-turkey-443177

For the Brine

1 cup kosher salt
1�„2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1�„2 teaspoons allspice berries
1 1�„2 teaspoons chopped candied ginger
1 gallon water, heavily iced

I may toss in an orange halved also.

Enjoy!

On Saturday, November 19, 2016 at 9:45:59 PM UTC-6, Sky wrote:
....
> Steve, what "recipe" do you use to brine the turkey? There are so many
> methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a
> brined (au naturale!) turkey is definitely beneficial for fantastic
> results at the dinner table. I always try to avoid any and all
> 'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.).
>
> Sky
>
> ================================
> Kitchen Rule #1 - Use the timer!
> Kitchen Rule #2 - Cook's choice!
> ================================

You mean those saline injected meat slugs? ;-)

John Kuthe...

On Sat, 19 Nov 2016 21:45:54 -0600, Sky >
wrote:

>On 11/19/2016 8:16 PM, Sqwertz wrote:
>> On 11/19/2016 7:10 PM, dsi1 wrote:
>>> On Saturday, November 19, 2016 at 1:14:34 PM UTC-10, cshenk wrote:
>>>> If you have a 13-18lb Turkey, it needs to be in the fridge now.
>>>> If it is biger, ypu are late!
>>>>
>>>
>>> I used to defrost my turkey in salt water in a bucket overnight. It
>>> worked just spiffy. These days, it's tough to find a cheap,
>>> unprocessed, bird that can be defrosted this way. That's the
>>> breaks.
>>
>> We get natural turkeys from the store and then brine them in the big
>> cooler.
>>
>> Moist to the last slice.
>
>Steve, what "recipe" do you use to brine the turkey? There are so many
>methods, recipes and more. Wet, dry, etc. . . . TIA. I've learned a
>brined (au naturale!) turkey is definitely beneficial for fantastic
>results at the dinner table. I always try to avoid any and all
>'pre-injected' meats from any mass-commercial sources (e.g., Hormel, etc.).
>
>Sky
>
>================================
>Kitchen Rule #1 - Use the timer!
>Kitchen Rule #2 - Cook's choice!
>================================

Because I never remember to get my turkey thawed soon enough I don't
have time to brine. I've taken to injecting my bird the morning of
roasting. I've never used any of the commercial products that are
available. I just inject something tasty. It's just the two of us so
we are concerned about coming up with traditional Thanksgiving taste.
I do the same when smoking a turkey in the summer.
Janet US

"U.S. Janet B." wrote in message
...

Because I never remember to get my turkey thawed soon enough I don't
have time to brine. I've taken to injecting my bird the morning of
roasting. I've never used any of the commercial products that are
available. I just inject something tasty. It's just the two of us so
we are concerned about coming up with traditional Thanksgiving taste.
I do the same when smoking a turkey in the summer.
Janet US

===================

Please share what you inject and how much of it?



--
http://www.helpforheroes.org.uk

On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>Because I never remember to get my turkey thawed soon enough I don't
>have time to brine. I've taken to injecting my bird the morning of
>roasting. I've never used any of the commercial products that are
>available. I just inject something tasty. It's just the two of us so
>we are concerned about coming up with traditional Thanksgiving taste.
>I do the same when smoking a turkey in the summer.
>Janet US
>
>===================
>
>Please share what you inject and how much of it?

that's not really possible for me to say. I should have said that we
aren't concerned with coming up with traditional Thanksgiving flavors.
It depends on my mood. It could be straight-forward holiday bird, or
Cajun, or Mexican or herby. Think how you would use different
seasonings during the year for a chicken you were going to roast or
braise. I just mix up a batch (maybe 12 ounces about) and inject. You
will see the bird flesh and skin plump up. I make enough so that I
won't run out before I am done. I've seen products in the store in
jars of maybe 12 ounces. (guessing) You can make a mix of some kind
of broth ( a little salty, because you are also seasoning the bird)
and herbs and/or spices. For summertime smoking, I buy various
seasoning mixes from the bulk section of the supermarket and dissolve
them in liquid. They generally contain a little sugar of some sort.
HTH
Janet US

"U.S. Janet B." wrote in message
...

On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>Because I never remember to get my turkey thawed soon enough I don't
>have time to brine. I've taken to injecting my bird the morning of
>roasting. I've never used any of the commercial products that are
>available. I just inject something tasty. It's just the two of us so
>we are concerned about coming up with traditional Thanksgiving taste.
>I do the same when smoking a turkey in the summer.
>Janet US
>
>===================
>
>Please share what you inject and how much of it?

that's not really possible for me to say. I should have said that we
aren't concerned with coming up with traditional Thanksgiving flavors.
It depends on my mood. It could be straight-forward holiday bird, or
Cajun, or Mexican or herby. Think how you would use different
seasonings during the year for a chicken you were going to roast or
braise. I just mix up a batch (maybe 12 ounces about) and inject. You
will see the bird flesh and skin plump up. I make enough so that I
won't run out before I am done. I've seen products in the store in
jars of maybe 12 ounces. (guessing) You can make a mix of some kind
of broth ( a little salty, because you are also seasoning the bird)
and herbs and/or spices. For summertime smoking, I buy various
seasoning mixes from the bulk section of the supermarket and dissolve
them in liquid. They generally contain a little sugar of some sort.
HTH
Janet US

=================

Ok thanks! So you inject with broth or stock to your taste?




--
http://www.helpforheroes.org.uk

On Sun, 20 Nov 2016 16:34:30 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>On Sun, 20 Nov 2016 15:47:59 -0000, "Ophelia" >
>wrote:
>
>>"U.S. Janet B." wrote in message
. ..
>>
>>Because I never remember to get my turkey thawed soon enough I don't
>>have time to brine. I've taken to injecting my bird the morning of
>>roasting. I've never used any of the commercial products that are
>>available. I just inject something tasty. It's just the two of us so
>>we are concerned about coming up with traditional Thanksgiving taste.
>>I do the same when smoking a turkey in the summer.
>>Janet US
>>
>>===================
>>
>>Please share what you inject and how much of it?
>
>that's not really possible for me to say. I should have said that we
>aren't concerned with coming up with traditional Thanksgiving flavors.
>It depends on my mood. It could be straight-forward holiday bird, or
>Cajun, or Mexican or herby. Think how you would use different
>seasonings during the year for a chicken you were going to roast or
>braise. I just mix up a batch (maybe 12 ounces about) and inject. You
>will see the bird flesh and skin plump up. I make enough so that I
>won't run out before I am done. I've seen products in the store in
>jars of maybe 12 ounces. (guessing) You can make a mix of some kind
>of broth ( a little salty, because you are also seasoning the bird)
>and herbs and/or spices. For summertime smoking, I buy various
>seasoning mixes from the bulk section of the supermarket and dissolve
>them in liquid. They generally contain a little sugar of some sort.
>HTH
>Janet US
>
>=================
>
>Ok thanks! So you inject with broth or stock to your taste?

yes
Janet, US