I'm not a conspiracy theorist, but I thought the same thing. When ever there is an outbreak with one specific food item, I always think it is a competitor that starts it. Go figure.
Do you brine your turkey?
- Thread starter Brian D
- Start date
My son is part of one of the law firms involved. He says there were a very small number of actual cases from limited areas that got blown out of proportion by the media. Thus, the ban is primarily a precaution designed to look good instead of for any real danger.
-Will (Dragonfly)
-Will (Dragonfly)
The CDC took the safest most conservative approach both to protect the population and to avoid egg on their face. Imagine if Saturday's headlines read "Thanksgiving Spoiled: CDC Knew About Tainted Lettuce-Failed to Act."
I did the brine thing with my turkey last year. When I pulled it out of the water, there were 15 crabs on it and the drumsticks were gone. 
Whatever gave you that idea??????
Hope y'all had a wonderful Thanksgiving day!
--Peggie
You should have put a "no crabbing" sign on itI did the brine thing with my turkey last year. When I pulled it out of the water, there were 15 crabs on it and the drumsticks were gone.
HA! Well, my wife did it again! We pulled the bird out of the oven and started to carve it. The knife just slid right through the meat. No table knives were needed. It was so tender and moist it was like the meat just melted in one's mouth. Dang she cooks a great bird.
I would also like to report on the amazing success of our experiment with both the heritage breed turkey and the Thanksgiving dinner in a pot pie. The heritage turkeys are better tasting, denser and the brining kept it very moist. I still can't believe people pay over $5 per pound for them, but then I'm cheap and I am only willing to pay premium prices for someone else's satisfaction. I'm not worth that much to me.
Thank you all for all your well wishing. It worked, and I hope my reciprocal blessings were just as effective.
-Will (Dragonfly)
Thank you all for all your well wishing. It worked, and I hope my reciprocal blessings were just as effective.
-Will (Dragonfly)
I slow smoked a brisket, marinaded in Dr. Pepper and BBQ sauce. Before putting it in the smoker, sprinkled some Tony Saturee's to form a crispy, flavorful coating on the outside. Also boiled some snow crab and grilled some lobster tail! I've always enjoyed cooking the finer things
My son cooked a Butterball turkey in his Big Easy. He rubbed it with a brand of creole seasoning I had never seen. Absolutely scrumptious. But y’all, my son, the boy I raised, went two steps further. He made, from scratch, two sweet potato pies and two pumpkin pies. Dang they were good. I’m proud of my boy!
P.S. He actually made 4 sweet potato pies. He fell asleep just minutes before the first two were supposed to come out of the oven. It’s amazing how black sweet potato pies get at 350 for 3-4 hours.
P.S. He actually made 4 sweet potato pies. He fell asleep just minutes before the first two were supposed to come out of the oven. It’s amazing how black sweet potato pies get at 350 for 3-4 hours.
Attachments
Tony's
Cajun spices with SALT, so be careful. Note his injectable butter and seasoning for Turkeys.
We don't brine them, we inject them.
One other technique to make a super Turkey moist and tender.
Peel the dry parts of 2-3 large Onions in put them whole, as temporary stuffing, inside the turkey. Bake the turkey slowly at 275°F. It takes longer, but the onion's moisture does the trick.
Jim...
jssailem
SBO Weather and Forecasting Forum Jim & John
- Oct 22, 2014
- 23,162
You could ban romaine for years, and I'd not have iceberg since it is tasteless. Iceberg lettuce is the leaf equivalent of wonder bread. Bleah.