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**Baron von BeeGee** · 11-22-2005, 08:44 PM

People on this side of the pond already getting festive? I can usually count on a little more activity around here to get me through the clock-watching phase of my workday. I still have to get in at least half a day tomorrow!

**Walker** · 11-22-2005, 08:48 PM

We're brining ours tonight. Probably making the pies tonight or tomorrow, too.

I haven't decided whether I'm even going to bother coming in to work tomorrow. The only thing that might make me drive up to the triangle is my MIL.

-walker

**Baron von BeeGee** · 11-22-2005, 08:52 PM

We have to drive up to Virginny tomorrow night for Thanksgiving at my late grandmother's house (don't ask, it's a Dad/homestead thing). I was going to change the oil and brakepads on the car tonight, but apparently we have some friends coming to spend the night on their way to Charleston, so I'm coming in for a half day tomorrow and then taking care of that in the pm. Mom's taking care of the turkey so it's a 29 cent/lb Food Lion special and a can of cranberry sauce for us. I'll make up for it at Christmas.

**Walker** · 11-22-2005, 08:56 PM

My wife went to Fresh Market to pick up our bird yesterday. She had asked for it to be quartered, and they said, "No problem, ma'am".

When she got there to pick up the bird, they had definately quartered it, but not in a proper butcher way. They had literally chopped the bird in 4 pieces, right through the center of the back (onec cut across, one cut lengthwise). The back two quarters had a half a breast in addition to the leg/thigh!

Then she had to argue with them for 15 minutes to get a new bird and have it properly cut up.

She was pretty pissed off.

-walker

**Baron von BeeGee** · 11-22-2005, 09:01 PM

I'll tell you one thing, I ordered a turkey from Whole Foods last year for Christmas and it was the best bird I've ever had (I didn't try to get it butchered, however). Of course, it wasn't $0.29/lb, but for once or twice a year it's worth it if it actually tastes like a turkey.

**Walker** · 11-22-2005, 09:03 PM

yeah, we always got our turkey in CA from Whole Foods. I don't know what prompted my wife to shop elsewhere this year, because WF's turkey is really REALLY good.

-walker

**Dude** · 11-23-2005, 05:42 AM

Guys, please elaborate on this brining. I've never heard of that.

I've roasted a turkey every single year for the past 10 years and I've never done that, I'm pretty sure.

ScottT · 11-23-2005, 05:53 AM

Brining is something you do to flavor a large piece of meat or bird for long slow cooking. It keeps it from drying out and helps to keep it moist to the end.

Have you ever seen the Cajun injector. http://www.thewhitewhale.com/cajun_injector.htm All it does is inject the brine into the bird but you can soak one over night and get the same effect.

Flavors you add to your brine are up to you.

I use a basic brine for smokeing any meat. Ribs, brisket, turkey, fresh ham, even fish.

1 gal water
3/4 cup kosher salt
1 cup brown sugar
2 T granulated garlic
2 T Onion powder
1 tsp Ground Cayene
2 bay leaves

Anything I smoke, I soak in this solution over night, Let the surface air dry before cooking.

On a turkey, I would probably leave out the cayene and add some poultry seasoning.

**Denny's Evil Concoctions** · 11-23-2005, 06:20 AM

Took me a minute to figure out what you were all talking about, then I remembered you yanks have thanksgiving late. We had ours a month ago. All this talk of turkeys IS making me hungry.. Well at least only a month or so to go for Christmas turkey!

El Pistolero · 11-23-2005, 12:53 PM

Quote:

Originally Posted by ORRELSE

Guys, please elaborate on this brining. I've never heard of that.

I've roasted a turkey every single year for the past 10 years and I've never done that, I'm pretty sure.

You soak the thawed turkey in flavored salt water for 24 to 48 hours before cooking. The flavored saltwater infuses into the turkey, allowing it to be cooked to proper temperatures without drying out. Give me a few minutes and I'll post a recipe...it's definately the best turkey you'll ever have.

Edit: You might try to catch Alton Brown today...it's his method, and I would imagine they're showing all the turkey cooking shows on Food Network today.