"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
View Poll Results: What kind of Turkey did you buy?
Fresh - I'll brine it myself 3 14.29%
Fresh - I'll butter/oil it myself 2 9.52%
Fresh Kosher Pre-Brined 0 0%
Fresh or Frozen Organic or Free-Range 2 9.52%
Frozen Inexpensive - Self-basting 4 19.05%
Frozen Young Turkey 9 42.86%
Butterball 1 4.76%
Multiple Choice Poll. Voters: 21. You may not vote on this poll

Reply
 
Thread Tools Display Modes
 
Old 11-21-2010, 06:50 PM   #41
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Quote:
Originally Posted by babetoo View Post
checked and it has been injected. i am not suppose to have much salt. oh well.
Just don't salt it before you cook it, add all the rest of your spices, though! Bet it comes out right, then.
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-21-2010, 08:52 PM   #42
Chef Extraordinaire
 
babetoo's Avatar
 
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,349
Quote:
Originally Posted by PrincessFiona60 View Post
Just don't salt it before you cook it, add all the rest of your spices, though! Bet it comes out right, then.

you are probably right.
__________________

__________________
"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 11-21-2010, 09:42 PM   #43
Assistant Cook
 
Debraj's Avatar
 
Join Date: Nov 2010
Location: Colorado
Posts: 21
Great info!

I will be useing a frozen turkey this year because it is so much cheaper.I saw a show on americas test kithcen Where they coverd the turkey with salt pork and then wet cheese cloth.I cant rember the name of the technique, but was wondering if any of you have ever done such a thing?
__________________
Debraj is offline   Reply With Quote
Old 11-21-2010, 09:48 PM   #44
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,399
Quote:
Originally Posted by Debraj View Post
I will be useing a frozen turkey this year because it is so much cheaper.I saw a show on americas test kithcen Where they coverd the turkey with salt pork and then wet cheese cloth.I cant rember the name of the technique, but was wondering if any of you have ever done such a thing?
Never imagined doing that. I can't say if it's a good or bad idea but have been successful roasting turkeys for a long time without ever having to do that.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 11-21-2010, 10:50 PM   #45
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Quote:
Originally Posted by Debraj View Post
I will be useing a frozen turkey this year because it is so much cheaper.I saw a show on americas test kithcen Where they coverd the turkey with salt pork and then wet cheese cloth.I cant rember the name of the technique, but was wondering if any of you have ever done such a thing?
I love America's Test Kitchen and have one of the cookbooks, but somtimes they are a bit over the top. I just checked my cookbook and that method is not in there. Just applying butter under the skin and melted butter over the top before roasting.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-21-2010, 11:54 PM   #46
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,306
Boy am I brainless...I got all excited seeing the packages of extra turkey gizzards and bought 2 of them. I still plan on cooking them up for broth, but I won't be able to munch them! I didn't find any extra necks, though!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 11-22-2010, 12:14 AM   #47
Head Chef
 
GrillingFool's Avatar
 
Join Date: Jun 2007
Location: usa
Posts: 2,223
I've brined whatever turkey we got for the last 2 years, also using Alton Brown's recipe.
We also melt butter, add a splash of white wine and garlic, then inject the bird
before cooking.
Hasn't done us wrong yet.
As for brand... price is what I go by. This year I bought the 39-cent-a-pound-with-$25-additional-purchase brand at Krogers.
__________________

GrillingFool is offline   Reply With Quote
Old 11-22-2010, 12:58 AM   #48
Head Chef
 
qmax's Avatar
 
Join Date: Oct 2007
Location: Puget Sound convergence zone
Posts: 997
Quote:
Originally Posted by GrillingFool View Post
I've brined whatever turkey we got for the last 2 years, also using Alton Brown's recipe.
We also melt butter, add a splash of white wine and garlic, then inject the bird
before cooking.
Hasn't done us wrong yet.
As for brand... price is what I go by. This year I bought the 39-cent-a-pound-with-$25-additional-purchase brand at Krogers.
I have brined for 7-8 years now. ALWAYS ends up with a much moister meat. And not salty.

The brines I have done have a lot of garlic, herbs and citrus (orange, lemon).

Gotta love osmosis.
__________________
qmax is offline   Reply With Quote
Old 11-22-2010, 06:16 PM   #49
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,283
I usually by a cheap, but unadulterated with injectable glop, frozen turkey. Last year I had a hard time finding one.

This year the only turkeys I could find that had no 'self basting' substance added were very expensive per pound, organic turkeys. In my small town ordering fresh has been a dicey business... twice I have done this and both times the bird was less that fresh and I'm no longer willing to risk having to scramble to find a replacement.

This year I have two frozen young turkeys with strange extras added before freezing.....
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 11-22-2010, 07:38 PM   #50
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,084
Quote:
Originally Posted by PrincessFiona60 View Post
I love America's Test Kitchen and have one of the cookbooks, but somtimes they are a bit over the top. I just checked my cookbook and that method is not in there. Just applying butter under the skin and melted butter over the top before roasting.
I love their recipes, but can agree that at times they can be overly fussy.

I do make their pumpkin cheesecake which involves spreading out the pumpkin on paper towels to get all the excess water out of it, it does produce a great cheesecake with the texture that I have been looking for.
__________________

__________________
bakechef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:19 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.