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Old 11-21-2008, 01:24 PM   #31
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Originally Posted by GB View Post
Not to belabor the point, but how do you know? Do your guests tell you when they go to the John? They could be affected up to 72 hours after eating. Are they telling you 3 days later what their bathroom habits are?

I am not trying to be a jerk. I am just trying to point out that we do not always know if our cooking habits are negatively affecting people. The only way to really know if someone got food poisoning is for a doctor to do a blood test. Short of that, we are all just guessing.

Edited to add: I am not saying you have ever made anyone sick. It is very possible and even very probable that you have not. I am just saying that none of us can really know that for sure without a blood test.
GB, I understand exactly what you're saying and I appreciate the comments.
No I don't ask my friends or family 3 days later if they happened to get sick after eating at my house. But, if anyone did get sick I know my family and friends well enough that they would have called me to ask if any one else had gotten sick because they themselves must have "picked up something". Thinking it was the flu or something. That has never happened. I'm not saying it couldn't but to date it hasn't. My mom has a compromised immune system so I know I have to really watch things.
I don't want to belabor the point either............some people stuff and some don't. lol It's your choice. I'm not taking your comments lightly.

Barb
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Old 11-21-2008, 02:04 PM   #32
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Quote:
Originally Posted by GB View Post
Not to belabor the point, but how do you know? Do your guests tell you when they go to the John? They could be affected up to 72 hours after eating. Are they telling you 3 days later what their bathroom habits are?

I am not trying to be a jerk. I am just trying to point out that we do not always know if our cooking habits are negatively affecting people. The only way to really know if someone got food poisoning is for a doctor to do a blood test. Short of that, we are all just guessing.

Edited to add: I am not saying you have ever made anyone sick. It is very possible and even very probable that you have not. I am just saying that none of us can really know that for sure without a blood test.
I have to agree with everything you said here. With the tons of food presented at anyone's Thanksgiving table, it would be difficult to pinpoint what exactly made someone, or everyone sick. Food poisoning comes in varying degrees, some severe, some cases very light, but very few people will tell you thier bathroom habits and yes, it takes up to 72 hours for symptoms to appear.


On the up side to this, my mother in law, back in the 40's 50's, 60s and 70's stuffed her turkey with meat stuffing, THE DAY BEFORE, SO THE WORK WOULD BE DONE BY THKGVG MORnING WHEN SHE PUT THE TURKEY IN THE ROASTER. SHE PUT THE TURKEY ON HER SUNPORCH OVER NIGHT. Now granted in Michigan the sunporch IS cool, but the temp never got below 50 degrees because it was totally enclosed with glass. I don't know how we didn't all die but we survived. No one would do such a thing today. AND I have to admit that even with a ton of stuffing in her 22-25 lb. birds they all came out juicy.


She made a lot of stuffing because we all loved it so much, and she would wrap the extra in a clean piece of bedsheet (she bought one just for this purpose thank you ) and layed the bundle next to the turkey in the roaster so it would soak up the juices.
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Old 11-21-2008, 04:09 PM   #33
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Frozen turkey?

I plan on making about a 12-14 turkey and am wondering -- if I buy one frozen solid how long does it take to thaw in the refrigerator. I mean, today is Friday, if I buy one over the weekend and put it in the refrig -- will it be okay to cook on Thanksgiving Day? I know it will be thawed out by then, but will it still be good? The last few years I've picked up a "fresh" turkey from a local market, but am getting a frozen one this year.

Thanks!
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Old 11-21-2008, 04:21 PM   #34
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Oh yes, it will be just fine. I've done it that way many times and it will be delicious. It takes a good couple or three days for it to thaw, so it won't be sitting there completely thawed for very long at all.
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Old 11-21-2008, 08:39 PM   #35
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I plan on making about a 12-14 turkey and am wondering -- if I buy one frozen solid how long does it take to thaw in the refrigerator. I mean, today is Friday, if I buy one over the weekend and put it in the refrig -- will it be okay to cook on Thanksgiving Day? I know it will be thawed out by then, but will it still be good? The last few years I've picked up a "fresh" turkey from a local market, but am getting a frozen one this year.

Thanks!
I've always bought 2 12 lb. turkeys and it always took 5 days to defrost. There were still ice crystals deep inside on T'giving Day. This year I bought a 22 lb. (it was only 6.00 and I couldn't pass up the bargain). I put it in my fridge last night and I'll be lucky if it's completely thawed by next Thursday. Give it enough time. My fridge is set at 38 degrees.
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Old 11-21-2008, 08:59 PM   #36
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Quote:
Originally Posted by GB View Post
Not to belabor the point, but how do you know? Do your guests tell you when they go to the John? They could be affected up to 72 hours after eating. Are they telling you 3 days later what their bathroom habits are?

I am not trying to be a jerk. I am just trying to point out that we do not always know if our cooking habits are negatively affecting people. The only way to really know if someone got food poisoning is for a doctor to do a blood test. Short of that, we are all just guessing.

Edited to add: I am not saying you have ever made anyone sick. It is very possible and even very probable that you have not. I am just saying that none of us can really know that for sure without a blood test.
good point
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Old 11-21-2008, 09:28 PM   #37
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I grew up with my parents always stuffing our turkey before putting it into the oven, but since I have been doing my own Thanksgivings (a mere 14 yrs...a babe I know!) I prefer to make my stuffing and keep in seperate and stuff my turkey with aromatics instead i.e. onion or shallots, fresh herbs, a lemon, sometimes an apple and seasoning as well as placing the turkey on a bed of root veggies to help with aromatics and flavoring the gravey. I can honestly say my turkeys have ALWAYS turned out much more moist than my family's and I always asumed it was as was said before due to the stuffing drawing out the juices and adding to the cooking time! My turkeys always only cook aprox 3 4 hrs the most depending on weight but I remember my parents cooking theirs for at least 6 hrs!! Yeah, they were pretty dry....the turkeys as well as my parents!

Last year I made a Miso Rubbed turkey for the first time and it was wonderful...super moist! Have recipe if anyone is interested!
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Old 11-21-2008, 09:34 PM   #38
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I've always bought 2 12 lb. turkeys and it always took 5 days to defrost. There were still ice crystals deep inside on T'giving Day. This year I bought a 22 lb. (it was only 6.00 and I couldn't pass up the bargain). I put it in my fridge last night and I'll be lucky if it's completely thawed by next Thursday. Give it enough time. My fridge is set at 38 degrees.

I saw a wonderful tip the other day from Alton Brown on quickly thawing a turkey (about 4 hrs) by placing it in a bucket and allowing cold water from a tub or sink to SLOWLY trickle onto the bird....I forgot the term he used but the slow trickle creates some sort of reaction causing it to thaw faster.
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Old 11-21-2008, 09:40 PM   #39
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You don't even need the trickle. Thawing in cold water is the quickest safest way to thaw food aside from microwaving which can give undesirable results.
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Old 11-22-2008, 10:03 AM   #40
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I use this recipe for the turkey and make my own stuffing in a pan. It always produces a terrific turkey. Juicy and delicious.

You can add turkey flavor to the stuffing by using turkey broth when making the stuffing.

Injecting can add great flavors too. I wouldn't do both injecting and brining.
I think I am going to try this brine this year - I have one question - the recipe says to brine for 6 hours -- last year I brined over night - I really don't want to get up at the crack of dawn and I really don't want to stay up too late the night before - has anyone used this recipe and left the bird in longer than 6 hours?
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