dinner tonight

i noticed that we have WHOLE turkeys (10lb average) for sale in our
grocery store....................cleaning out their freezers
perhaps?

last night, i turned the oven up to 400 degrees and threw one in the
oven.
cooked in about two hours and was fabulous!

tonight?
something with spaghetti squash!

On Fri, 28 May 2004 13:12:45 GMT, rosie
wrote:

i noticed that we have WHOLE turkeys (10lb average) for sale in our
grocery store....................cleaning out their freezers
perhaps?

last night, i turned the oven up to 400 degrees and threw one in the
oven.
cooked in about two hours and was fabulous!

tonight?
something with spaghetti squash!



For turkeys, I recommend brining them. Most brine recipes call for sugar,
but I leave that out. You can brine with salt and even stock, plus
whatever flavorings you'd like. It really helps make the meat juicy.

--
Bob in CT
Remove ".x" to reply

i don't know that i have ever had anything "brined"
i must look that up!
thanks bob!

--
rosie

http://interactive.lwv.org/News/News.cfm?ID=1192&c=1



"Bob in CT" wrote in message
news : On Fri, 28 May 2004 13:12:45 GMT, rosie

: wrote:
:
: i noticed that we have WHOLE turkeys (10lb average) for sale in
our
: grocery store....................cleaning out their freezers
: perhaps?
:
: last night, i turned the oven up to 400 degrees and threw one in
the
: oven.
: cooked in about two hours and was fabulous!
:
: tonight?
: something with spaghetti squash!
:
:
:
: For turkeys, I recommend brining them. Most brine recipes call
for sugar,
: but I leave that out. You can brine with salt and even stock,
plus
: whatever flavorings you'd like. It really helps make the meat
juicy.
:
: --
: Bob in CT
: Remove ".x" to reply

"Bob in CT" wrote in message
news
For turkeys, I recommend brining them. Most brine recipes call for sugar,
but I leave that out. You can brine with salt and even stock, plus
whatever flavorings you'd like. It really helps make the meat juicy.

Bob's so right...and brining also works for chicken (especially chicken
breast) and pork as well...you'll never cook another pork chop without
brining after you've done it that way...they are so much more juicy and
tender!

Charlotte

is brining recommended for TOUGH cuts of meat also?
(i.e.: chuck roast)

--
rosie

http://interactive.lwv.org/News/News.cfm?ID=1192&c=1



"nightflowers" wrote in message
...
:
: "Bob in CT" wrote in message
: news : For turkeys, I recommend brining them. Most brine recipes call
for sugar,
: but I leave that out. You can brine with salt and even stock,
plus
: whatever flavorings you'd like. It really helps make the meat
juicy.
:
: Bob's so right...and brining also works for chicken (especially
chicken
: breast) and pork as well...you'll never cook another pork chop
without
: brining after you've done it that way...they are so much more
juicy and
: tender!
:
: Charlotte
:
:

"rosie" wrote in message
...
is brining recommended for TOUGH cuts of meat also?
(i.e.: chuck roast)

Sure, it will certainly help make them more tender...brining can be used on
chuck roast, sirloin, round, anything like that...really, any kind of meat.
Alton Brown (the host of Good Eats on the Food Network) even brines raw
shrimp before cooking whenever he makes shrimp cocktail to keep them from
being rubbery, and it does work wonders!

Charlotte

Just buy a kosher turkey...........or chicken, its already brined.

rosie wrote:

i don't know that i have ever had anything "brined"
i must look that up!
thanks bob!

--
rosie

http://www.empirekosher.com/pages/chicken.html

Steve wrote:

Just buy a kosher turkey...........or chicken, its already brined.

On Fri, 28 May 2004 14:55:09 GMT, "rosie"
wrote:

i don't know that i have ever had anything "brined"
i must look that up!

We've used this on salmon, pork, and poultry, all with fantastic results.
Just toss some Splenda in, in place of the sugar.


* Exported from MasterCook *

The Fat Man's Chicken Kickin' Brine(TM)

Recipe By :The Fat Man®
Serving Size : 0 Preparation Time :0:00
Categories : brines/rubs/marinades

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts water
1/3 cup pickling salt (I use Kosher)
3 tablespoons brown sugar
2 1/4 teaspoons garlic powder
3/4 teaspoon chili powder
3/4 teaspoon ground sage
1 1/2 teaspoons crushed red pepper
3/4 teaspoon freshly ground black pepper
1 bay leaf
3/4 teaspoon Old Bay Seasoning (I omit this)
3/4 teaspoon Dave's Insanity Sauce -- optional
1 1/2 teaspoons Italian seasoning

Some folks want to heat the brine to dissolve the salt and sugar faster. I
use a wand or stick blender and mix it cold. In either case, make sure the
brine is COLD before dunking the birds. Keep it well under 40º for the
duration of the soaking.

33º works just fine for me if the birds are completely thawed.

This brine was originally developed for turkeys. It's outstanding in that
application by itself.
I like to inject them with a 50/50 mix of honey + butter just before
putting them in the smoke.
The injection makes for a "no-leftovers" bird.

The brine is equally suited for use on chickens with only one modification;
lessen the sage content.

I soak turkeys a minimum of three days prior to smoking and chickens a
minimum of 2 with a maximum of three days.

Source:
"alt.food.barbecue"
Yield:
"2 quarts"

- - - - - - - - - - - - - - - - - - -

Per serving: 140 Calories (kcal); 1g Total Fat; (3% calories from fat); 2g
Protein; 35g Carbohydrate; 0mg Cholesterol; 90mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 1 1/2 Other Carbohydrates

NOTES : This is something I came up with after a little fiddling around
with standard brines. Everyone seems to love it, but feel free to modify it
to suit your own particular tastes.

thanks!

--
rosie

http://interactive.lwv.org/News/News.cfm?ID=1192&c=1



"Damsel in dis Dress" wrote in
message ...
: On Fri, 28 May 2004 14:55:09 GMT, "rosie"

: wrote:
:
: i don't know that i have ever had anything "brined"
: i must look that up!
:
: We've used this on salmon, pork, and poultry, all with fantastic
results.
: Just toss some Splenda in, in place of the sugar.
:
:
: * Exported from MasterCook *
:
: The Fat Man's Chicken Kickin' Brine(TM)
:
: Recipe By :The Fat Man®
: Serving Size : 0 Preparation Time :0:00
: Categories : brines/rubs/marinades
:
: Amount Measure Ingredient -- Preparation Method
: -------- ------------ --------------------------------
: 2 quarts water
: 1/3 cup pickling salt (I use Kosher)
: 3 tablespoons brown sugar
: 2 1/4 teaspoons garlic powder
: 3/4 teaspoon chili powder
: 3/4 teaspoon ground sage
: 1 1/2 teaspoons crushed red pepper
: 3/4 teaspoon freshly ground black pepper
: 1 bay leaf
: 3/4 teaspoon Old Bay Seasoning (I omit this)
: 3/4 teaspoon Dave's Insanity Sauce -- optional
: 1 1/2 teaspoons Italian seasoning
:
: Some folks want to heat the brine to dissolve the salt and sugar
faster. I
: use a wand or stick blender and mix it cold. In either case, make
sure the
: brine is COLD before dunking the birds. Keep it well under 40º for
the
: duration of the soaking.
:
: 33º works just fine for me if the birds are completely thawed.
:
: This brine was originally developed for turkeys. It's outstanding
in that
: application by itself.
: I like to inject them with a 50/50 mix of honey + butter just
before
: putting them in the smoke.
: The injection makes for a "no-leftovers" bird.
:
: The brine is equally suited for use on chickens with only one
modification;
: lessen the sage content.
:
: I soak turkeys a minimum of three days prior to smoking and
chickens a
: minimum of 2 with a maximum of three days.
:
: Source:
: "alt.food.barbecue"
: Yield:
: "2 quarts"
:
: - - - - - - - - - - - - - - -
- - - -
:
: Per serving: 140 Calories (kcal); 1g Total Fat; (3% calories from
fat); 2g
: Protein; 35g Carbohydrate; 0mg Cholesterol; 90mg Sodium
: Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0
: Fat; 1 1/2 Other Carbohydrates
:
: NOTES : This is something I came up with after a little fiddling
around
: with standard brines. Everyone seems to love it, but feel free to
modify it
: to suit your own particular tastes.