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Old 12-06-2008, 01:22 PM   #11
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I am a little confused. I though thawing was supposed to give it flavor
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Old 12-06-2008, 01:32 PM   #12
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Thawing has nothing to do with flavor. Thawing is only bringing it from a frozen state to a non frozen state. Are you thinking of brining maybe? That is where you soak the bird in a salt water solution and you can also add other flavorings as well.
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Old 12-06-2008, 01:33 PM   #13
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Not to pick on you TG (you know I love you ), but lots of people say the above statement about doing it this way and no one ever got sick, but there is really no way to know that. Food poisoning can be as minor as a headache or minor diarrhea and can come on up to 3 days after eating the bad food. Putting that point aside, the only way to know if someone has food poisoning is by a blood test.

If you went to a friends house for dinner on Sat night and then Tue morning you has a bout of diarrhea or a little headache or something would you think "maybe this is from my dinner over the weekend" let alone call your friend that cooked for you and tell then you were just in the bathroom?

My only point here is that just because there is an appearance of no one ever getting sick from these practices does not mean that is really accurate.

Also, there is no such thing as a 24 hour flu. Just about anytime someone says they have the 24 hour flu it is most likely a minor case of food poisoning.

The FDA rules that anni posted above are the best ways to defrost a turkey, although personally I would not use the microwave method. I do not like the end results. It is safe to do, but you generally end up with overcooked meat.
ok ok, hand spanked. I didn't think about that. Ok, so, I have not killed anyone yet, then
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Old 12-06-2008, 01:36 PM   #14
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LOL I love ya TG
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Old 12-06-2008, 01:41 PM   #15
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LOL I love ya TG
Mutual!! what would we do without ya??
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Old 12-06-2008, 01:44 PM   #16
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There are too many ways to answer that question
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Old 12-06-2008, 01:53 PM   #17
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I don't do a whole lot to mine. I rub it with canola or vegetable oil, season it with seasoning salt and put it in a baking bag with celery and onions and bake it. I love those baking bags! You don't have to baste the bird, brine the bird or look over the bird. It comes out moist and juicy everytime!
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