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Photo by Mominator

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA
Living In: Midland, Michigan, USA

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Mominator is looking for: (4 recommendations)
To brine or not to brine? That's only one of my questions :)

Recommend a recipe

Last updated: Nov. 17, 2012 5:37 pm
Posted: Nov. 17, 2012 2:22 pm
Recommended Recipe:
Photo of: Rosemary Roasted Turkey

Rosemary Roasted Turkey

Submitted by: Star Pooley 
In this method, which can be used with all types of poultry, olive oil infused with garlic and rosemary is rubbed between the skin and meat of the bird before roasting. 
Recommended by: Mominator
Nov. 17, 2012 2:24 pm
Gonna make this bird recipe. Should I brine it or not, and if I should, got a brine recipe recommendation? THANKS for GIVING me an answer ;)
Commented by: nanny129
Nov. 17, 2012 2:43 pm
i wouldn't brine it- the recipe sounds lovely:-)
Nov. 17, 2012 2:44 pm
love your play on words:-)
Nov. 17, 2012 2:59 pm
I don't brine mine. I tried it one year, and everyone complained! You just have to try it at least once, but I'm not sure Thanksgiving is the time to do it! I know this isn't a very popular response! People love their brined turkeys.
Nov. 17, 2012 3:12 pm
:) Happy Than
Nov. 17, 2012 3:13 pm
oops! Happy Thanksgiving!! Thanks, ladies. I know I've brined in the past, and really, we can't remember there being a difference.
Nov. 17, 2012 3:54 pm
I also don't brine. Who needs all that extra work added to an already busy cooking holiday???? Many of the frozen turkeys are pre-basted (NOT brined) and do not recommend you brine them. Be sure to read the label on the one you buy.
Recommended Recipe:
Photo of: Turkey Brine

Turkey Brine

Submitted by: SHERI GAILEY 
Ever wonder how to brine a turkey? It's easy! All you need is vegetable broth, herbs, and a big food-safe bucket. 
Recommended by: *Sherri*
Nov. 17, 2012 3:09 pm
Hey Mom, well the last two years my husband did brine our turkeys. He also smoked both on the smoker. But this year he said he is going back to grilling them. I asked why, and he said it was so much trouble to brine them and didn't feel they really tasted any better. I thought they were very good, but then so are his grilled roasted turkeys. I think with all the hustle and bustle it can be an added work load you don't need. I personally have always loved his grilled turkeys. I'll post the recipe he used on here, the other her got somewhere else. Oh by the way I just saved this recipe...sound really great and two of my kids are getting free turkeys from the job and I have a huge rosemary bush.
Nov. 17, 2012 3:17 pm
Can you believe I've never had a grilled turkey? Or a smoked or deep-fried turkey either! They all sound good. I have GOT to get out more :( I agree with you about the extra trouble of brining. In the past I've used a sanitized Igloo cooler with lots of attention to ice. It was nice to have the extra frig space, though! I envy your fresh rosemary.
Cheryl's Cooking Now!
Nov. 17, 2012 3:27 pm
I've eaten deep fried turkey but we didn't cook it. You have to have the temperature right for the oil and watch it!! Fried turkey is the BEST!!! I personal do not know how to fry one so Mine will be in the oven
Cheryl's Cooking Now!
Nov. 17, 2012 3:28 pm
And I have brine 1 year and I could not tell the difference
gderr the dysfunctional
Nov. 17, 2012 3:29 pm's almost bird day and no great avatar?!
Nov. 17, 2012 3:31 pm
For the last time,'s Avon's boobs you want to see!!! Not mine. Seriously, I almost called 911 yesterday. I got out of bed and had the worst chest pains. Then I looked down and realized I was standing on them. Whew. That was a close one ;)
Nov. 17, 2012 3:35 pm
LMAO! Belt those babies! I have never cooked the bird other than in the oven, and have no plans to ever do anything but that. I haven't ever tasted any of the other methods either, just a stick in the mud traditionalist.
Nov. 17, 2012 3:39 pm
And where has our hostess with the mostess been anyway!?
Nov. 17, 2012 4:24 pm
I've had most, if not all of the cooking methods. I'm not crazy about the deep fried, but smoked and grilled will get mynod, for what its worth, as will boned turkey. I used to brine the bird, but am not supposed to add sodium to anything now, and the meat producers have figured out that if they pre-brine their product, they get extra weight that they can sell at full $$$ for the price of salt and tap water... If you were talking a genuine wild turkey (that might be tough) or a barn raised fresh bird (that would just be "interesting") then the art of brining should not be lost, but where we can inject it, or get EVOO and seasoning under the skin, let alone bone it out and smoke and grill it, or use the "Beer butt" method, its not really necessary.
Commented by: joanie
Nov. 17, 2012 5:37 pm
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