tag:blogger.com,1999:blog-21012673.post116329276022258548..comments2024-01-01T00:31:18.174-05:00Comments on Calendula & Concrete: Brine a Turkey with SageChristahttp://www.blogger.com/profile/01905386163490128028noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-21012673.post-704767102011909392007-11-21T15:31:00.000-05:002007-11-21T15:31:00.000-05:00Thank you for this very informative post.Thank you for this very informative post.Onions Amoung Ushttps://www.blogger.com/profile/14891080802502457420noreply@blogger.comtag:blogger.com,1999:blog-21012673.post-84122165204943351042007-11-18T15:40:00.000-05:002007-11-18T15:40:00.000-05:00Can some one talk more about the salt in the turke...Can some one talk more about the salt in the turkey? If I have people on a low salt diet should I not brine the turkey? <BR/><BR/>JTAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21012673.post-35954753805448955582006-11-22T13:30:00.000-05:002006-11-22T13:30:00.000-05:00Great post. I brined the turkey last year with sa...Great post. I brined the turkey last year with sage and also remarked that there was really no sage taste in the meat. This year I am planning on stuffing the cavity with sage leaves and probably put a sage butter mixture under the skin.<br /><br />Yum.Josiehttps://www.blogger.com/profile/14754449080156769258noreply@blogger.comtag:blogger.com,1999:blog-21012673.post-172493595738098102006-11-19T00:02:00.000-05:002006-11-19T00:02:00.000-05:00We just need to remember that after we pull the tu...We just need to remember that after we pull the turkey out of the brining solution, that we have to thoroughly rinse the turkey (inside and out) and then pat it dry with paper towels before cooking. If we dont, then the turkey will be too salty. <br />Adding in an quartered orange, some whole cloves, and a couple of cinnamon sticks along with the sage gives the turkey a wonderful flavor and the house smells fantastic when its cooking.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21012673.post-38784663164226943352006-11-18T11:23:00.000-05:002006-11-18T11:23:00.000-05:00Tracy: Thanks for the article from Fine Cooking. A...<i>Tracy: Thanks for the article from Fine Cooking. And you make a very good point about the salt. I used to think all salts were created equal; but it's not so! There's a big difference!<br /><br />Stuart: We used a regular (non-pre-basted) store-bought turkey. I recommend free-range turkeys if you can find them; they tend to have a better flavor than the ones produced at factory farms.<br /><br />Anthony: I've heard that deep-fried turkeys are great. I would love to try one sometime.<br /></i>Christahttps://www.blogger.com/profile/01905386163490128028noreply@blogger.comtag:blogger.com,1999:blog-21012673.post-1163512037281416082006-11-14T08:47:00.000-05:002006-11-14T08:47:00.000-05:00You're not alone when it comes to Turkey Practice....You're not alone when it comes to Turkey Practice. I deep fry a turkey every October to try out new dry rub and injector sauce recipes. If you want a juicy turkey, you should try deep frying. <BR/><BR/><BR/>antAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21012673.post-1163507868444680432006-11-14T07:37:00.000-05:002006-11-14T07:37:00.000-05:00I've considered brining for the past few Thanksgiv...I've considered brining for the past few Thanksgivings...I might have to actually do it this year :-)<BR/><BR/>BTW, thanks for mentioning the whole pink issue. I'm one of those people who can't stand even a tinge of pink in my meat, so this'll have to be something I get over. Just thinking about that "Thanksgiving smell" is making me hungry!Colleen Vanderlindenhttps://www.blogger.com/profile/08396040906688814232noreply@blogger.comtag:blogger.com,1999:blog-21012673.post-1163481202428913992006-11-14T00:13:00.000-05:002006-11-14T00:13:00.000-05:00What a delicious way to serve your turkey Christa....What a delicious way to serve your turkey Christa. Do your turkey's come pre-basted from the processor or are they your own birds?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21012673.post-1163464078854112462006-11-13T19:27:00.000-05:002006-11-13T19:27:00.000-05:00Great post for WHB, and I *love* the idea of pract...Great post for WHB, and I *love* the idea of practice turkey. I also love sage. I wish I had dried some of my own sage. Next year for sure. Or if we get a really warm day, maybe I'll venture out to the garden and cut some; I'm pretty sure it's still good. First though, it has to stop raining!Kalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.comtag:blogger.com,1999:blog-21012673.post-1163447866217898522006-11-13T14:57:00.000-05:002006-11-13T14:57:00.000-05:00Just Saturday I suggested making Thanksgiving dinn...Just Saturday I suggested making Thanksgiving dinner for Sunday, but was voted down by hubbie - too close to the "real" day. I've brined turkeys for a few years now, and have found that it definitely ups the flavor quotient.<BR/><BR/>This article from Fine Cooking magazine talks about the science of brining: http://www.taunton.com/<BR/>finecooking/pages/c00169.asp.<BR/><BR/>Click on "brining guidelines" to get the right proportions. This is important so that the meat doesn't get too salty. One year I used Diamond instead of Morton's kosher salt, and the turkey was altogether too salty. (Diamond kosher salt has much smaller crystals than Morton's, so you definitely don't need as much.)<BR/><BR/>I'm getting excited for the big meal already!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21012673.post-1163445434835826852006-11-13T14:17:00.000-05:002006-11-13T14:17:00.000-05:00Christa,This is a great write-up -- I've been a li...Christa,<BR/><BR/>This is a great write-up -- I've been a little nervous about brining, but this sounds quite easy, actually, and so tasty! I would love to try it this year. <BR/><BR/>I remember when you dried/saved your sage, too -- glad to see it coming back out to get put to good, Thanksgiving-y use!<BR/><BR/>Genie<BR/><A HREF="http://www.theinadvertentgardener.com" REL="nofollow">The Inadvertent Gardener</A>Anonymousnoreply@blogger.com