Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Why? Your turkey meat will be mushy and gross, who brines the turkey for almost 4 days? Are you nuts?

Nobody roasts a turkey except 1 day a year. Because it’s inferior compared to so many other options. So who cares how people prepare something not worth preparing anyway.

calm down, JD

Are you referring to our Vice President? Grow up. Not everything is about politics. Brine or don’t brine but why argue about it with anonymous people?

Anonymous wrote:

Anonymous wrote:Why? Your turkey meat will be mushy and gross, who brines the turkey for almost 4 days? Are you nuts?

Nobody roasts a turkey except 1 day a year. Because it’s inferior compared to so many other options. So who cares how people prepare something not worth preparing anyway.

calm down, JD

Anonymous wrote:

Anonymous wrote:Why does everyone here brine a turkey? That's just the weirdest thing ever. Must be a coastal thing. Never heard of a single person who ever did that.

Huh? Brining has been around for decades.

Wet or dry brining make the turkey juicy & delicious.

It's traditionally used for fish and gamey bad tasting meat. Not for turkey. But people are dumb and follow the herd trends so not surprised.

Anonymous wrote:Why does everyone here brine a turkey? That's just the weirdest thing ever. Must be a coastal thing. Never heard of a single person who ever did that.

Huh? Brining has been around for decades.

Wet or dry brining make the turkey juicy & delicious.

Anonymous wrote:

Anonymous wrote:Why? Your turkey meat will be mushy and gross, who brines the turkey for almost 4 days? Are you nuts?

Nobody roasts a turkey except 1 day a year. Because it’s inferior compared to so many other options. So who cares how people prepare something not worth preparing anyway.

It's fowl. How is it inferior to say chicken?

Anonymous wrote:Why? Your turkey meat will be mushy and gross, who brines the turkey for almost 4 days? Are you nuts?

Nobody roasts a turkey except 1 day a year. Because it’s inferior compared to so many other options. So who cares how people prepare something not worth preparing anyway.

Anonymous wrote:

Anonymous wrote:Why does everyone here brine a turkey? That's just the weirdest thing ever. Must be a coastal thing. Never heard of a single person who ever did that.

It’s the secret to juicy meat.

https://communityfoodcoop.wordpress.com/wp-content/uploads/2010/11/turkey-101.pdf

You should learn how to cook. Not follow the zombies.

Why? Your turkey meat will be mushy and gross, who brines the turkey for almost 4 days? Are you nuts?

Not overcooking is a secret to juicy meat.
Also, does brining make the meat seasoned? Like salt?

Anonymous wrote:Why does everyone here brine a turkey? That's just the weirdest thing ever. Must be a coastal thing. Never heard of a single person who ever did that.

It’s the secret to juicy meat.

https://communityfoodcoop.wordpress.com/wp-content/uploads/2010/11/turkey-101.pdf

Why does everyone here brine a turkey? That's just the weirdest thing ever. Must be a coastal thing. Never heard of a single person who ever did that.

Sometimes the neck is in the body cavity and the giblet bag is in the neck cavity.

Just boil the neck in a little water and the meat comes off and water gets flavorful.

You can cut up the neck and use that to flavor your gravy — you don’t need the giblets.

Drained the salt sink brine bath today and prepared to just further season with stuff like unused Ken’s Italian dressing packets

Making the stuffing/dressing today and reached into the cavity to find … no bagged giblets. Just a neck.

It’ll be OK since somehow I bought some giant soup bones a bit ago and my dogs will definitely think it’s their birthday for the rest of the week, but I have never done a beef soup bone based stuffing.

I will put some of that stuffing into the turkey tomorrow definitely because that is a thing to me and I love it and at 60 I have not died yet.

But what happened to the giblets bag ??? I would have made brown gravy with them.

I also miss them. In the days when I lived with a parent who was a lil behind she’d get a whole chicken and some potatoes and always the pint container of heart, gizzards, livers that was like a dollar.

Only reason why I know today the specific taste and consistency and taste of all of those.