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Where to purchase a fresh turkey?

Discussion in 'Area Restaurants, Dining and Food' started by allgirl, Nov 7, 2007.

  1. Charlotte

    Charlotte New Member

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    Thanks, cindyb & JLC. I'm definitely going to give it a go this year. I trust both Emeril and Alton. Missed that episode today though. I'll have to see if it's repeated or maybe on In Demand.
     
  2. RobVT3

    RobVT3 New Member

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    Growing up, I never really liked the white meet because it was always dry. I've been using the Alton Brown Brine for 3 years now and must say it has changed the way I feel about Turkey. We had our "3rd Annual Thanksgiving Potluck" last night with a bunch of friends from college and I brined an 18lb. bird (previously frozen) overnight. Just like the previous 3 years, everyone commented on how moist the Turkey was. I'll never cook Turkey without brining it again (unless I deep fry).
     
  3. KTdid

    KTdid Well-Known Member

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    Does anyone know of a place nearby (not DC) that will deep fry a turkey "to go?"
     
  4. WesGurney

    WesGurney New Member

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    So I did a little test run this past weekend and brined my first turkey breast. I must say I was amazed how much moister it is compared to not brining.

    There was a little catch though. In my rookie brining ways, I made the mistake and bought a frozen Butterball turkey. Turns out Butterball turkeys are already injected with a brine solution. So when I did my own brine the turkey meat came out a little more salty than normal

    If you are going to brine, make sure the turkey you get is not pre-injected with a brining solution already.
     
  5. foodie

    foodie New Member

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    Fellow Foodies--

    Here is my Mennonite way to brine a turkey--enjoy!


    BRINE FOR SMOKED TURKEY


    1 (12 pound) Whole Turkey
    1 gallon Water
    1/4 pound Morton Tenderquick Salt
    3 tablespoons Liquid Smoke

    Mix water, salt, and liquid smoke. Pour over the whole turkey. Let soak for 24 hours in refrigerator. Then bake turkey at 350 degrees for 4 to 6 hours.
     
  6. Liz Miller

    Liz Miller New Member

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    I've had great, very moist success with the non-brined Herb-Rubbed Turkey with Mushroom Gravy from Williams-Sonoma's Thanksgiving cookbook (and fresh turkeys from Wegman's)

    The turkey itself is fabulous, but the mushroom gravy is to die for. I always make extra, freeze some, eat some on biscuits, and use it in risotto later.
     
  7. Mr Rogers

    Mr Rogers Active Member

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    Brine it even if you are deep frying. Are you afraid that it would be too moist???:clap:
     

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