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Old 11-17-2006, 09:25 AM   #11
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Join Date: Aug 2006
Location: North Central Texas
Posts: 30
I emailed Butterball and got a very nice email in return explaining the difference in processing of the fresh and the frozen turkeys. It even went on to tell about how they recommend doing the brining and cooking. Below is part of what they sent.

Thank you for contacting the Butterball Turkey Talk-Line via the Internet!
Actually the turkey you bought-a Fresh Butterball is fine for brining. Here is our information on brining.

Use only a fresh, non-basted turkey or breast of turkey if you plan to brine it. Butterball Fresh Turkey and Butterball Fresh Breast of Turkey are all-natural and contain no added basting ingredients. However, the breast meat of Butterball Frozen Turkey and Butterball Frozen Breast of Turkey is already basted with a patented recipe of ingredients to enhance juiciness and tenderness; therefore, brining a frozen and thawed Butterball Turkey or Butterball Breast of Turkey is NOT recommended. Brining a kosher turkey is also not recommended since kosher turkeys are salted in processing.

The purpose of brining is to season the entire turkey/breast of turkey, not just the skin. It may also make the turkey more moist by increasing the amount of liquid in the meat. There are many recipe variations but the basic ingredients in the brining solution are salt and a liquid -- generally water, or a combination of water and fruit (citrus) juice. A basic brining recipe follows. For additional brine variations log on to the National Turkey Federation website (www.eatturkey.com) or the Food Network website (www.foodtv.com).

Then they went on to explain the brining process and cooking the turkey.

Sigma Man


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Old 11-17-2006, 09:31 AM   #12
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Join Date: Sep 2004
Location: Massachusetts
Posts: 41,103
Good info, Sigma. Thanks.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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