Thread: Rachael Ray - brining vs. butter turkey

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Fri, 18 Nov 2011 20:09:20 -0500, Dave Boland wrote:
>
>> Did anyone see this episode (Thur.) and can you tell us which one the
>> audience liked best (and why)? I'm not able to view all of their
>> videos, so I can't watch it myself.
>
> I saw it. I didn't even know she still on TV until yesterday.
>
> But before we tell you, we would like to know why you would take the
> advice of a Rachel Ray audience <pbbbt> over the fine advice you can
> receive here in rec.food.cooking? And here you come and spit on us
> and beg us for some other groups opinion without even asking us what
> we think?
>
> That takes come balls to disrespect us like that. Hrmpf.
>
>> I want to avoid brining this year if possible because it adds a lot of
>> sodium.
>
> You can have fat, or you can have sodium. Most people would consider
> the fat much worse.
>
> -sw

hem, she asked a question. What the hell makes you think she wants your
opinion?

On Nov 18, 7:28*pm, "Pico Rico" <PicoR...@nonospam.com> wrote:
> "Sqwertz" <swe...@cluemail.compost> wrote in message
>
> news:[email protected]..
>
>
>
>
>
>
>
>
>
> > On Fri, 18 Nov 2011 20:09:20 -0500, Dave Boland wrote:
>
> >> Did anyone see this episode (Thur.) and can you tell us which one the
> >> audience liked best (and why)? *I'm not able to view all of their
> >> videos, so I can't watch it myself.
>
> > I saw it. *I didn't even know she still on TV until yesterday.
>
> > But before we tell you, we would like to know why you would take the
> > advice of a Rachel Ray audience <pbbbt> over the fine advice you can
> > receive here in rec.food.cooking? *And here you come and spit on us
> > and beg us for some other groups opinion without even asking us what
> > we think?
>
> > That takes come balls to disrespect us like that. *Hrmpf.
>
> >> I want to avoid brining this year if possible because it adds a lot of
> >> sodium.
>
> > You can have fat, or you can have sodium. *Most people would consider
> > the fat much worse.
>
> > -sw
>
> hem, she asked a question. *What the hell makes you think she wants your
> opinion?

Her name is Dave.

--Bryan

"Bryan" <[email protected]> wrote in message
news:[email protected]..
On Nov 18, 7:28 pm, "Pico Rico" <PicoR...@nonospam.com> wrote:
> "Sqwertz" <swe...@cluemail.compost> wrote in message
>
> news:[email protected]..
>
>
>
>
>
>
>
>
>
> > On Fri, 18 Nov 2011 20:09:20 -0500, Dave Boland wrote:
>
> >> Did anyone see this episode (Thur.) and can you tell us which one the
> >> audience liked best (and why)? I'm not able to view all of their
> >> videos, so I can't watch it myself.
>
> > I saw it. I didn't even know she still on TV until yesterday.
>
> > But before we tell you, we would like to know why you would take the
> > advice of a Rachel Ray audience <pbbbt> over the fine advice you can
> > receive here in rec.food.cooking? And here you come and spit on us
> > and beg us for some other groups opinion without even asking us what
> > we think?
>
> > That takes come balls to disrespect us like that. Hrmpf.
>
> >> I want to avoid brining this year if possible because it adds a lot of
> >> sodium.
>
> > You can have fat, or you can have sodium. Most people would consider
> > the fat much worse.
>
> > -sw
>
> hem, she asked a question. What the hell makes you think she wants your
> opinion?

Her name is Dave.

--Bryan

LOL! so it is. silly me.

On Nov 18, 8:09*pm, Dave Boland <dbola...@fastmail.fm> wrote:
> Did anyone see this episode (Thur.) and can you tell us which one the
> audience liked best (and why)? *I'm not able to view all of their
> videos, so I can't watch it myself.
>
> I want to avoid brining this year if possible because it adds a lot of
> sodium.
>
> Thanks,
> Dave

I guess I must not know much about cooking since this is the first
time
in 80 years that I hear about brinning a turkey. I just saw that this
week
in one of the cooking newsletters I get.

Lucille

On 11/18/2011 3:09 PM, Dave Boland wrote:
> Did anyone see this episode (Thur.) and can you tell us which one the
> audience liked best (and why)? I'm not able to view all of their videos,
> so I can't watch it myself.
>
> I want to avoid brining this year if possible because it adds a lot of
> sodium.

The reality is that it is possible to not brine a turkey. People have
been not brining turkeys a lot longer than not not brining turkeys. My
guess is that your turkey will be fine as long as you don't overcook it.
Do not overcook it. Chances are better that the turkey will be not
injected with salt or oil if you stick with the cheapest house brand.

>
> Thanks,
> Dave

On Nov 19, 12:47*am, dsi1 <d...@usenet-news.net> wrote:
> On 11/18/2011 3:09 PM, Dave Boland wrote:
>
> > Did anyone see this episode (Thur.) and can you tell us which one the
> > audience liked best (and why)? I'm not able to view all of their videos,
> > so I can't watch it myself.
>
> > I want to avoid brining this year if possible because it adds a lot of
> > sodium.
>
> The reality is that it is possible to not brine a turkey. People have
> been not brining turkeys a lot longer than not not brining turkeys. My
> guess is that your turkey will be fine as long as you don't overcook it.
> Do not overcook it. Chances are better that the turkey will be not
> injected with salt or oil if you stick with the cheapest house brand.

I've never brined a turkey, and my turkeys have always been delicious.
Moreso when I started buying a real turkey and not one of those saline
injected meat slugs (I think they call them Butterballl!),although a
saline injected meat slug will certainly do if you have nothing else.
As said just don't overcook it. Either too hot or more likely too long
wil result in overcooking it.

And this brings up another issue of which I have a very strong
opinion: to baste or not to baste. I have a very simple recipe for
cooking a turkey:

1. Get a turkey. Recipe works much better if you have a turkey.
2. Place turkey somewhere really really hot for a long long time.

Notice my recipe does NOT say "And open the oven door every once in a
while to baste the turkey, cooling the oven and resulting in a longer
and cooler overall cook time"!!!! This is how many turkeys get
overcooked and dried out, defeating the specious purpose of basting in
the first place! Turkeys are full of turkey juice which is sufficient
for basting, built in and delicious! LEAVE THE OVEN DOOR ALONE AND
CLOSED until the turkey is done!

That's my opinion, YMMV.

John Kuthe...

The best tip I ever picked up for turkey is to cook it upside-down for the
first 1 1/2 - 2 hours, depending on size. I'd suggest coving the roasting
rack with a sheet of bettered parchment paper (this is to avoid having the
skin adhere and tear) and placing the turkey--oiled or buttered all over,
and sprinkled with S&FGBP--on it breast side down. After the appropriate
amount of time, take the whole thing out of the oven (and close the oven
door to keep the heat up). It is crazy to attempt this manoeuvre with the
roasting pan still on the oven rack. Using pot holders or something similar,
pick up the turkey and replace it in the rack breast side up. Don't try to
fool around with implements: just pick it up. It helps if you have another
person there to remove the parchment paper when you pick up the turkey. Or,
if you aren't strong enough, THEY can pick up the turkey for you. Just
make sure to let any juices trapped by the paper run into the pan. Then
rebaste the breast side with your preferred substance, and put it back in
the oven to finish cooking.

The breast will be more flavorful and less dry, and the bottom side will
have a much better texture and not be mushy. In my experience, the rack
impressions first seen on the breast side disappear by the time the bird is
cooked.

On 11/18/2011 8:09 PM, Dave Boland wrote:
> Did anyone see this episode (Thur.) and can you tell us which one the
> audience liked best (and why)? I'm not able to view all of their videos,
> so I can't watch it myself.
>
> I want to avoid brining this year if possible because it adds a lot of
> sodium.
>
> Thanks,
> Dave

I will give you my opinion. I like the taste of turkey. I buy a good
quality bird and initially roast it upside down then flip to crisp the
skin. Tastes great every time.

On Nov 19, 7:46*am, George <geo...@nospam.invalid> wrote:
> On 11/18/2011 8:09 PM, Dave Boland wrote:
>
> > Did anyone see this episode (Thur.) and can you tell us which one the
> > audience liked best (and why)? I'm not able to view all of their videos,
> > so I can't watch it myself.
>
> > I want to avoid brining this year if possible because it adds a lot of
> > sodium.
>
> > Thanks,
> > Dave
>
> I will give you my opinion. I like the taste of turkey. I buy a good
> quality bird and initially roast it upside down then flip to crisp the
> skin. Tastes great every time.

Wouldn't be cool if we could cook a turkey in 0-g or microgravity? And
there'd be little to no gravity to pull the turkey juices out?
Floating and roasting! Mmmmmm!

I'm sure there's be a downside though.

John Kuthe...

Janet wrote:
>
> The best tip I ever picked up for turkey is to cook it upside-down for the
> first 1 1/2 - 2 hours, depending on size.

I've heard this so many times and I think I'll try it this year. I always
cook in a Reynolds oven bag so sticking won't be a problem. I'll start it
breast-side down and cook for 2 hours, then flip it.

"Gary" <[email protected]> ha scritto nel messaggio
news:[email protected]..
> Janet wrote:
>>
>> The best tip I ever picked up for turkey is to cook it upside-down for
>> the
>> first 1 1/2 - 2 hours, depending on size.
>
> I've heard this so many times and I think I'll try it this year. I always
> cook in a Reynolds oven bag so sticking won't be a problem. I'll start it
> breast-side down and cook for 2 hours, then flip it.

I don't think it will make a difference to you. As I recall thgose bags
create a steam cooking chamber, so which side is where matters not.

I bet next year I will see turkey cages being sold in the cooking store
for easier flipping (of) the bird :-)

On 11/19/2011 7:46 AM, George wrote:
> On 11/18/2011 8:09 PM, Dave Boland wrote:
>> Did anyone see this episode (Thur.) and can you tell us which one the
>> audience liked best (and why)? I'm not able to view all of their videos,
>> so I can't watch it myself.
>>
>> I want to avoid brining this year if possible because it adds a lot of
>> sodium.
>>
>> Thanks,
>> Dave
>
> I will give you my opinion. I like the taste of turkey. I buy a good
> quality bird and initially roast it upside down then flip to crisp the
> skin. Tastes great every time.

My mom taught me this trick and I use it. Remove the gobs of fat from
the cavity opening as well as any on the neck. Place this fat on the
breast of the turkey. It renders directly into the breast.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

I have seen where the tv cooks use their thumb to dig their way under
the raw turkey skin over the breast in order to stuff herbs garlic fruit
etc inside. Stuffing the bird's own trimmed-off fat under the skin would
work well for this.

On 11/19/2011 9:50 AM, Janet Wilder wrote:
> My mom taught me this trick and I use it. Remove the gobs of fat from
> the cavity opening as well as any on the neck. Place this fat on the
> breast of the turkey. It renders directly into the breast.

Never heard of that but it sounds good. I might try stuffing the fat
between the skin and the breast.

Or Becca may be injecting the bird and that is good, too.

Becca's Injectable Marinade....

Bottle of Zesty Italian Dressing, strained.
Mix the liquid with one stick of butter (melted) and one tablespoon Tony
Cachere's Cajun Seasoning (or substitute some Tabasco)

Inject the liquid into the turkey and then rub the skin with the solids
from the salad dressing.

Apply heat until done.

George L

"z z" <[email protected]> wrote in message
news:[email protected]..
> I bet next year I will see turkey cages being sold in the cooking store
> for easier flipping (of) the bird :-)
>
>

Please turn off the HTML. This is a text-only newsgroup. Also, it would be
helpful if you learned how to quote the post to which you are replying.

Jill

On Nov 19, 2:50Â*am, John Kuthe <johnkuth...@gmail.com> wrote:
> On Nov 19, 12:47Â*am, dsi1 <d...@usenet-news.net> wrote:
>
> > On 11/18/2011 3:09 PM, Dave Boland wrote:
>
> > > Did anyone see this episode (Thur.) and can you tell us which one the
> > > audience liked best (and why)? I'm not able to view all of their videos,
> > > so I can't watch it myself.
>
> > > I want to avoid brining this year if possible because it adds a lot of
> > > sodium.
>
> > The reality is that it is possible to not brine a turkey. People have
> > been not brining turkeys a lot longer than not not brining turkeys. My
> > guess is that your turkey will be fine as long as you don't overcook it..
> > Do not overcook it. Chances are better that the turkey will be not
> > injected with salt or oil if you stick with the cheapest house brand.
>
> I've never brined a turkey, and my turkeys have always been delicious.
> Moreso when I started buying a real turkey and not one of those saline
> injected meat slugs (I think they call them Butterballl!),although a
> saline injected meat slug will certainly do if you have nothing else.
> As said just don't overcook it. Either too hot or more likely too long
> wil result in overcooking it.
>
> And this brings up another issue of which I have a very strong
> opinion: to baste or not to baste. Â*I have a very simple recipe for
> cooking a turkey:
>
> 1. Get a turkey. Recipe works much better if you have a turkey.
> 2. Place turkey somewhere really really hot for a long long time.
>
> Notice my recipe does NOT say "And open the oven door every once in a
> while to baste the turkey, cooling the oven and resulting in a longer
> and cooler overall cook time"!!!! This is how many turkeys get
> overcooked and dried out, defeating the specious purpose of basting in
> the first place! Â*Turkeys are full of turkey juice which is sufficient
> for basting, built in and delicious! Â*LEAVE THE OVEN DOOR ALONE AND
> CLOSED until the turkey is done!
>
> That's my opinion, YMMV.
>
> John Kuthe...

I've tried the basting and the tenting and the coat of many bacons and
the up-side down turkey. These days I don't do any of those which has
the advantage of being stupidly simple. �

On Fri, 18 Nov 2011 20:47:44 -1000, dsi1 <[email protected]> wrote:

> Chances are better that the turkey will be not
> injected with salt or oil if you stick with the cheapest house brand.

Wouldn't that be great? I haven't see one so far that's not injected
unless it's the most expensive one in the bunch and kosher to boot.

--

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

On Nov 19, 8:27*am, sf <s...@geemail.com> wrote:
> On Fri, 18 Nov 2011 20:47:44 -1000, dsi1 <d...@usenet-news.net> wrote:
> > Chances are better that the turkey will be not
> > injected with salt or oil if you stick with the cheapest house brand.
>
> Wouldn't that be great? *I haven't see one so far that's not injected
> unless it's the most expensive one in the bunch and kosher to boot.
>
> --
>
> Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.

I think that you might be correct about this. The last time I got a
turkey, it was pumped with saline and was too salty because I brined
it. I can't say what what the cheap turkey will be this year - I give
it 50/50 odds. What would be great is if things didn't change so
fast.