Turkey terminology has changed. When I went to buy our turkey this year, I saw the abundance of fresh turkeys. That used to be all of the frozen turkeys. They seemed quite hard (frozen) so I asked the butcher if they were previously frozen. He said they keep them at temperatures down to 32º but were considered fresh, never frozen. Then I noticed the butterballs and store brands were injected with the solutions just like the frozen ones used to be. It seems like they've just changed the wording on them since more customers want "fresh" birds.
I explained I wanted to brine my bird so I didn't want one already injected with some solution.
I finally found this beautiful 20 lb. Bell & Evans bird, on sale.
For brining this year, it fit so nicely in my canning pot. I used a premixed brining solution from World Market, covered it with water and brined it for 24 hours.
Once it was rinsed really well and roasted for 4 hours, she was a beauty. I think one of the moistest turkey's I've ever cooked.
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