Author |
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Twinkie
Member
09-24-2002
| Monday, November 09, 2009 - 1:32 pm
If brining doesn't effect the sodium content I would assume it also doesn't effect the sodium taste so what's the point of brining?
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Landileigh
Member
07-29-2002
| Monday, November 09, 2009 - 1:38 pm
it allows the bird to hold the water in, thus making it jucier and not dry.
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Tishala
Member
08-01-2000
| Monday, November 09, 2009 - 1:50 pm
Brining DOES affect the sodium content of the protein, but not so much that it's bad for you unless you are on severe sodium restriction (i.e., when I was first diagnosed with heart failure, my doctor said "no" when I asked him if it was OK).
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Sugar
Member
08-15-2000
| Monday, November 09, 2009 - 2:08 pm
DH had brined some meat for Christmas a year ago. My mom had trouble from all the salt. I didn't realize how much salt was used and he didn't know it would be an issue for her.
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Wargod
Moderator
07-16-2001
| Monday, November 09, 2009 - 2:19 pm
Someone tell me if I'm just a weirdo. But, it seems like doing different things to turkey is getting big lately. In the last couple years, we've gone to holidays where turkey has been bbq'd, smoked, and fried (no brining though) and I seem to be one of the few who really doesn't like any of that. I prefer my turkey roasted.
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Landileigh
Member
07-29-2002
| Monday, November 09, 2009 - 2:41 pm
i just roast mine too War. i do brine it though, cuz i HATE dry turkey meat.
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Escapee
Member
06-15-2004
| Monday, November 09, 2009 - 2:48 pm
I've never tried brine, but I've never had dry turkey, even a couple days afterward it's still pretty moist. I tent mine to hold in the moisture. It takes longer to cook, but really creates a moist meat.
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Prisonerno6
Member
08-31-2002
| Monday, November 09, 2009 - 2:50 pm
I buy all of my meat from local farms, including free-range poultry, woodlot pork, and grassfed beef; haven't bought anything pumped full of stuff for years. I prefer brined poultry to unbrined, and roasted to anything else. (I just made my own sausage this weekend.)
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Escapee
Member
06-15-2004
| Monday, November 09, 2009 - 3:01 pm
We are hoping for wild turkey for TG. We got a good place to "get" one, now if we just can.
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Costacat
Member
07-15-2000
| Monday, November 09, 2009 - 4:00 pm
Ack! I have pictures of me at a turkey farm, from when I was little. You could go to this place in Ramona and "pick out" your turkey. I was NOT a fan of turkeys running around and so did NOT want to meet what I was eating, even then. The pix of me at 7 or 8 are priceless. I do NOT look happy in the pix! I'm having a Thanksgiving dinner full of side dishes again. On the plus side, I get to make most of 'em so I know what's in 'em! 
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Twinkie
Member
09-24-2002
| Monday, November 09, 2009 - 4:10 pm
Wow, Costa, I had almost the same experience only I was 5. I was surrounded by turkeys taller than me on my uncle's turkey farm in Mississippi. I screamed bloody murder until they got me out of the pen. It turned me off turkey for several years.
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Costacat
Member
07-15-2000
| Monday, November 09, 2009 - 4:32 pm
LOL! I look at that picture of me with the turkeys and I can quite vividly remember EXACTLY how I felt! My grandfather used to love to take the family to the turkey farm every year. He thought it was a treat. I wonder if I can blame him for my being a vegetarian? 
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Twinkie
Member
09-24-2002
| Monday, November 09, 2009 - 5:21 pm
LOL Very likely!
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Wargod
Moderator
07-16-2001
| Monday, November 09, 2009 - 10:24 pm
My step dad worked at a poultry farm for a brief few months when he was in high school. He refused to eat any type of bird ever again after that. He had no problems with any other type of meat except for poultry. When I was a kid, Thanksgiving dinner was always steak.
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Sugar
Member
08-15-2000
| Tuesday, November 10, 2009 - 2:10 am
For several years I have cooked our turkeys in a cooking bag and they are moist, delicious and get browned as well. As far as I am concerned, this is the only way to go.
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Hermione69
Member
07-24-2002
| Tuesday, November 10, 2009 - 3:08 pm
HELP! I'm cooking a lasagna for a friend who just had a baby and the recipe calls for 1/2 cup chopped fresh basil leaves. When I put the chopped basil leaves in the 1/2 cup, do I press them in so it holds more or let them rest lightly and naturally so it holds less?? I don't want the basil to overwhelm. I don't cook hardly at all anymore!
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Scooterrific
Member
07-08-2005
| Tuesday, November 10, 2009 - 3:11 pm
lightly and naturally <and did i mention i just had a baby?>
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Escapee
Member
06-15-2004
| Tuesday, November 10, 2009 - 3:30 pm
Just let them sit naturally.
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Hermione69
Member
07-24-2002
| Tuesday, November 10, 2009 - 3:33 pm
Thanks! ROFL @ Scooterrific!
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Dfennessey
Member
07-25-2004
| Tuesday, November 10, 2009 - 3:38 pm
Scoot I hope you named her after me 
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Costacat
Member
07-15-2000
| Tuesday, November 10, 2009 - 4:35 pm
Hermi, a little hint when you chop the basil... do it right before you need to use it. Otherwise it will turn brown and wilt. Also, reserve some leaves and chiffonade them and sprinkle them on top of the lasagna when it comes out right before serving. (If you don't know how to chiffonade, stack up a bunch of leaves and then roll them up lengthwise. Then slice across the length so you end up with lots of lovely strips. Makes a really pretty garnish.)
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Costacat
Member
07-15-2000
| Tuesday, November 10, 2009 - 4:35 pm
Oh yeah. Scoots has babies just so's she can get lasagna? HAHAHAHA! You go girl! 
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Scooterrific
Member
07-08-2005
| Tuesday, November 10, 2009 - 4:50 pm
WTH is is Chiffonade? Hermie if you're planning on chiffonading in my lasagna, then you just go ahead and give it to your other friend!!!
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Hermione69
Member
07-24-2002
| Tuesday, November 10, 2009 - 5:54 pm
Thanks, Costacat! Another friend swears by the recipe I used, but the sauce tasted weird to me. Maybe it's the fresh herbs. My palate has probably been killed by too many Cheez Doodles.
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Costacat
Member
07-15-2000
| Tuesday, November 10, 2009 - 7:25 pm
You can substitute dried herbs for fresh. Basil can have a very strong flavor if you're not used to it. I think if you wanted to, you could just sprinkle a couple of teaspoons of dried basil instead. What else was in the sauce that could've made it taste "weird"? Scooter... <SMACK!> Girlfriend, I totally explained how to chiffonade. You can chiffonade basil and make such a pretty presentation and everyone will be impressed. So there! (My favorite pizza is a tomato, basil, and goat cheese pizza that I do on the barbeque.
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