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Thread: Curious experience with turkey I bought from same place as every year

  1. #1
    Amanda Ripanykhazova Guest

    Default Curious experience with turkey I bought from same place as every year

    What does it mean when large amounts of liquid start coming off a
    turkey within about an hour of being put in the oven? It is now about
    four hours later and the liquid is near the top of the (shallowish)
    cooking pan so I am draining it (all) off and leaving it in the fat
    separator.

    It seems to be about a quarter fat or less (I did take about a quarter
    pound of the fat off it before I started cooking) but I kinda expected
    the stuff in the bottom of the pan to be mostly fat and need watering
    down to make the gravy. At this rate I wont be needing any water or
    anything else to reduce, in fact there might be too much liquid to
    reduce if I use it all.

    Incidentally this was emphatically NOT a frozen bird (nor frozen and
    defrosted before delivery to me) but for the first time for this
    supplier, as soon as it was delivered, I saw about a pint of liquid in
    the plastic container, which I thought slightly high: I haven't
    remembered there being quite that much before.

    (25 lb turkey, cooking at 375 in convection oven)

  2. #2
    John Kuthe Guest

    Default Re: Curious experience with turkey I bought from same place as every year

    On Nov 24, 12:16*pm, Amanda Ripanykhazova <licensedtoqu...@gmail.com>
    wrote:
    ....
    >
    > (25 lb turkey, cooking at 375 in convection oven)


    375F is too hot. More like 325F please

    John Kuthe...

  3. #3
    ImStillMags Guest

    Default Re: Curious experience with turkey I bought from same place as every year

    On Nov 24, 10:16*am, Amanda Ripanykhazova <licensedtoqu...@gmail.com>
    wrote:
    > What does it mean when large amounts of liquid *start coming off a
    > turkey within about an hour of being put in the oven? It is now about
    > four hours later and the liquid is near the top of the (shallowish)
    > cooking pan so I am draining it (all) off and leaving it in the fat
    > separator.
    >
    > It seems to be about a quarter fat or less (I did take about a quarter
    > pound of the fat off it before I started cooking) but I kinda expected
    > the stuff in the bottom of the pan to be mostly fat and need watering
    > down to make the gravy. At this rate I wont be needing any water or
    > anything else to reduce, in fact there might be too much liquid to
    > reduce if I use it all.
    >
    > Incidentally this was emphatically NOT a frozen bird (nor frozen and
    > defrosted before delivery to me) but for the first time for this
    > supplier, as soon as it was delivered, I saw about a pint of liquid in
    > the plastic container, which I thought slightly high: I haven't
    > remembered there being quite that much before.
    >
    > (25 lb turkey, cooking at 375 in convection oven)


    Sounds like the bird was injected with a brine. Did you taste the
    liquid you've poured off? Is it salty?

  4. #4
    Amanda Ripanykhazova Guest

    Default Re: Curious experience with turkey I bought from same place as every year

    On Nov 24, 1:17*pm, John Kuthe <johnkuth...@gmail.com> wrote:
    > On Nov 24, 12:16*pm, Amanda Ripanykhazova <licensedtoqu...@gmail.com>
    > wrote:
    > ...
    >
    >
    >
    > > (25 lb turkey, cooking at 375 in convection oven)

    >
    > 375F is too hot. More like 325F please
    >
    > John Kuthe...


    yup, i think i discovered this the hard way, having put it in at about
    8.30 expecting a 25 pounder to be ready at about 2, I took it out to
    turn it over at midday and found it overdone (and had to tell all one
    guests to come slightly earlier)

  5. #5
    Amanda Ripanykhazova Guest

    Default Re: Curious experience with turkey I bought from same place as every year

    On Nov 24, 1:52*pm, ImStillMags <sitara8...@gmail.com> wrote:
    > On Nov 24, 10:16*am, Amanda Ripanykhazova <licensedtoqu...@gmail.com>
    > wrote:
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > > What does it mean when large amounts of liquid *start coming off a
    > > turkey within about an hour of being put in the oven? It is now about
    > > four hours later and the liquid is near the top of the (shallowish)
    > > cooking pan so I am draining it (all) off and leaving it in the fat
    > > separator.

    >
    > > It seems to be about a quarter fat or less (I did take about a quarter
    > > pound of the fat off it before I started cooking) but I kinda expected
    > > the stuff in the bottom of the pan to be mostly fat and need watering
    > > down to make the gravy. At this rate I wont be needing any water or
    > > anything else to reduce, in fact there might be too much liquid to
    > > reduce if I use it all.

    >
    > > Incidentally this was emphatically NOT a frozen bird (nor frozen and
    > > defrosted before delivery to me) but for the first time for this
    > > supplier, as soon as it was delivered, I saw about a pint of liquid in
    > > the plastic container, which I thought slightly high: I haven't
    > > remembered there being quite that much before.

    >
    > > (25 lb turkey, cooking at 375 in convection oven)

    >
    > Sounds like the bird was injected with a brine. * *Did you taste the
    > liquid you've poured off? * Is it salty?


    i posted hoping on one would respond this way, and that there was
    some innocent explanation for something I had done. In truth, i have
    experienced this before, when I bought a great looking steak from
    JSainsburys but discovered that as soon as I put it under the grill,
    all sorts of water started pouring out of it. It ended up a bit like a
    boiled piece of meat and the whole thing shrivelled up and cooked to
    overdone very quickly indeed. 'Cos someone had injected it with brine
    to make it sell better and give the impression of being a one inch
    thick steak when it was some lousy mingy cut which had been injected.
    I am wondering whether my 25 lb turkey was in fact an 18 lb one which
    I was trying to cook as a 25 bl one in a 25 lb time, thereby ruining
    it?

  6. #6
    Ed Pawlowski Guest

    Default Re: Curious experience with turkey I bought from same place as every year

    On Thu, 24 Nov 2011 15:16:11 -0800 (PST), Amanda Ripanykhazova
    <[email protected]> wrote:




    >> Sounds like the bird was injected with a brine. * *Did you taste the
    >> liquid you've poured off? * Is it salty?

    >
    >i posted hoping on one would respond this way, and that there was
    >some innocent explanation for something I had done. In truth, i have
    >experienced this before, when I bought a great looking steak from
    >JSainsburys but discovered that as soon as I put it under the grill,
    >all sorts of water started pouring out of it. It ended up a bit like a
    >boiled piece of meat and the whole thing shrivelled up and cooked to
    >overdone very quickly indeed. 'Cos someone had injected it with brine
    >to make it sell better and give the impression of being a one inch
    >thick steak when it was some lousy mingy cut which had been injected.
    >I am wondering whether my 25 lb turkey was in fact an 18 lb one which
    >I was trying to cook as a 25 bl one in a 25 lb time, thereby ruining
    >it?


    Now you know that you have to watch out. Injected beef is crap.
    Injected turkey has been around for a long time, but seems they are
    adding even more brine. IIRC, it used to be 6%, now it is around 9%.

    You bought 2 pounds of water in that bird.

    Some stores are still selling pork and beef that is not injected. Find
    one and enjoy it.

  7. #7
    Amanda Ripanykhazova Guest

    Default Re: Curious experience with turkey I bought from same place as every year

    On Nov 25, 12:29*am, Ed Pawlowski <e...@snet.net> wrote:
    > On Thu, 24 Nov 2011 15:16:11 -0800 (PST), Amanda Ripanykhazova
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > <licensedtoqu...@gmail.com> wrote:
    > >> Sounds like the bird was injected with a brine. * *Did you taste the
    > >> liquid you've poured off? * Is it salty?

    >
    > >i posted hoping on one would respond this way, * and that there was
    > >some innocent explanation for something I had done. *In truth, i have
    > >experienced this before, when I bought a great looking steak from
    > >JSainsburys but discovered that as soon as I put it under the grill,
    > >all sorts of water started pouring out of it. It ended up a bit like a
    > >boiled piece of meat and the whole thing shrivelled up and cooked to
    > >overdone very quickly indeed. 'Cos someone had injected it with brine
    > >to make it sell better and give the impression of being a one inch
    > >thick steak when it was some lousy mingy cut which had been injected.
    > >I am wondering whether my 25 lb turkey was in fact an 18 lb one which
    > >I was trying to cook as a 25 bl one in a 25 lb time, thereby ruining
    > >it?

    >
    > Now you know that you have to watch out. *Injected beef is crap.
    > Injected turkey has been around for a long time, but seems they are
    > adding even more brine. *IIRC, it used to be 6%, now it is around 9%.
    >
    > You bought 2 pounds of water in that bird.
    >
    > Some stores are still selling pork and beef that is not injected. Find
    > one and enjoy it.


    Yeah but this is one of the best and most reliable butchers in New
    York City!

    Is there any connection between it being injected and it cooking so
    inordinately quickly? I forgot to mention, when we took it out at 12
    to turn it over, not only was it done, all meat was falling off and
    the leg bone looked completely dried out.

  8. #8
    Paul M. Cook Guest

    Default Re: Curious experience with turkey I bought from same place as every year


    "Amanda Ripanykhazova" <[email protected]> wrote in message
    news:4baeac26-c7a4-42d0-a4b2-9c8aaf7518fa@m7g2000vb[email protected]..
    On Nov 25, 12:29 am, Ed Pawlowski <e...@snet.net> wrote:
    > On Thu, 24 Nov 2011 15:16:11 -0800 (PST), Amanda Ripanykhazova
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > <licensedtoqu...@gmail.com> wrote:
    > >> Sounds like the bird was injected with a brine. Did you taste the
    > >> liquid you've poured off? Is it salty?

    >
    > >i posted hoping on one would respond this way, and that there was
    > >some innocent explanation for something I had done. In truth, i have
    > >experienced this before, when I bought a great looking steak from
    > >JSainsburys but discovered that as soon as I put it under the grill,
    > >all sorts of water started pouring out of it. It ended up a bit like a
    > >boiled piece of meat and the whole thing shrivelled up and cooked to
    > >overdone very quickly indeed. 'Cos someone had injected it with brine
    > >to make it sell better and give the impression of being a one inch
    > >thick steak when it was some lousy mingy cut which had been injected.
    > >I am wondering whether my 25 lb turkey was in fact an 18 lb one which
    > >I was trying to cook as a 25 bl one in a 25 lb time, thereby ruining
    > >it?

    >
    > Now you know that you have to watch out. Injected beef is crap.
    > Injected turkey has been around for a long time, but seems they are
    > adding even more brine. IIRC, it used to be 6%, now it is around 9%.
    >
    > You bought 2 pounds of water in that bird.
    >
    > Some stores are still selling pork and beef that is not injected. Find
    > one and enjoy it.


    Yeah but this is one of the best and most reliable butchers in New
    York City!

    Is there any connection between it being injected and it cooking so
    inordinately quickly? I forgot to mention, when we took it out at 12
    to turn it over, not only was it done, all meat was falling off and
    the leg bone looked completely dried out.



    You got ripped off. The bird was either injected with saline or it was
    vacuum chambered Either way it was considerably fluid "enhanced." The
    results you describe sound like you would expect a turkey to cook if it were
    boiled in water. Which it was. This is so common it should be illegal. I
    once bought 2 pounds of what looked like gorgeous sea scallops. Rather than
    pan sear they cooked down into a bath of boiling water an inch thick.
    Complete ripoff.

    Next time you know to ask for non injected birds. That's how we learn to
    cook, from our mistakes.

    Paul



  9. #9
    Paul M. Cook Guest

    Default Re: Curious experience with turkey I bought from same place as every year


    "Amanda Ripanykhazova" <[email protected]> wrote in message
    news:[email protected]...
    On Nov 24, 1:17 pm, John Kuthe <johnkuth...@gmail.com> wrote:
    > On Nov 24, 12:16 pm, Amanda Ripanykhazova <licensedtoqu...@gmail.com>
    > wrote:
    > ...
    >
    >
    >
    > > (25 lb turkey, cooking at 375 in convection oven)

    >
    > 375F is too hot. More like 325F please
    >
    > John Kuthe...


    yup, i think i discovered this the hard way, having put it in at about
    8.30 expecting a 25 pounder to be ready at about 2, I took it out to
    turn it over at midday and found it overdone (and had to tell all one
    guests to come slightly earlier)


    Convection ovens dramatically reduce cooking time. An unstuffed 25 pounder
    would have taken 3 hours at most in a convection oven. I always cook turkey
    to no more than 135 because the bones hold so much heat the bird continues
    to cook long after being removed from the oven. In your case, though the
    problem was you were sold a bill of goods. The turkey was water injected
    and it basically boiled.

    Paul



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