Posted on 02/02/2019 5:16:11 AM PST by PJ-Comix
Not only do we have ducks, we also have turtles which often spend the mornings lined up by the edge of the lake sunning themselves, also Egyptian geese, and unwanted large iguanas.
Our turkeys have been brined for years. They taste great.
I remember walking across my buddy’s dads Florida backyard one night and i asked my friend what are those crunching sounds i kept hearing.
Lizards was his reply.
Glad i had shoes on..
The kashering process for meat and poultry has the meat being coated with salt on all surfaces to draw out all the blood for a couple hours and then soaked in water for a while. I think that might be equivalent to brining. Chicken and turkey sure do taste good!
Butterball turkeys, at least when I
worked for them in 1971, do run their
turkeys thru a salt bath. but they were
not soaked for any length of time. They
also injected the breast of the turkey
with a butter solution.
For $2.38 an hour, we processed close
to 20,000 turkeys a day during holiday
periods. We also processed some turkeys
that were in excess of 50 lbs. These
were called banquet turkeys. To this day
I prefer a good ham for thanksgiving and
Christmas. PS...there wasn’t a single
Mexican working in the plant.
Thanks much for the information!
I was misinformed. I’ll experiment with brining the Butterballs.
I just don’t like ham very much.
Here’s the best advice for cooking a turkey I’ve ever seen:
https://www.youtube.com/watch?v=FBOwG7j3qXk
That’s a long time to brine a turkey!
LOL!
The best thing we ever did to cook roasted turkeys was 2 years ago. Have continued to do this with all roasted turkeys...
1.slice some onions (1/4” thick) and place on bottom of pan.
2.) season turkey as you always do.
3.) Place turkey BREAST SIDE DOWN on top of onion slices.
4.) cook as you always have until last 30 min —then turn turkey to breast side up and brown to finish.
(onions keep skin from sticking to pan )
Juiciest Turkey Ever !
This past Thanksgiving I bought a
ham and a off-brand turkey at Walmart.
The packaging in the turkey stated it
was brined. It did cook up moist and
tender, but tasted “off”. It could have
been psychological, as I still remember
all those turkey heads staring at me
in 55 gallon drums, that were loaded on
flatbed trucks after the shift was over.
You cook it similar to how I do it which is to put onions AND other veggies such as mushrooms and sweet peppers on the bottom of the pan (along with chicken broth). I start out with the turkey upside down in the pan but after and hour I flip it and smoke it the rest of the time that way.
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