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#339917 - 29/11/2010 20:11 Re: Turkey: Whole v Breast [Re: wfaulk]
peter
carpal tunnel

Registered: 13/07/2000
Posts: 4180
Loc: Cambridge, England
Originally Posted By: wfaulk
Oh, also, if you're not going to eat whatever you stuff the bird with, and it's just there to provide flavor to the bird, then that's okay. It's just when you put stuffing, the food, in there, and then eat it, that you're in for some fun gastroenteritis.

It's when you put stuffing in there and don't alter the cooking time to account for the heat taking longer to get to the centre that food poisoning becomes a possibility. That's why hoying a few veg in the cavity is safe but stuffing the cavity isn't; it's nothing to do with whether or not you eat the few veg.

Peter

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#339918 - 29/11/2010 20:30 Re: Turkey: Whole v Breast [Re: peter]
wfaulk
carpal tunnel

Registered: 25/12/2000
Posts: 16706
Loc: Raleigh, NC US
Yeah, but altering the cooking time enough to cook the things stuffed inside means that your turkey is going to come out like sawdust.
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Bitt Faulk

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#339919 - 29/11/2010 21:00 Re: Turkey: Whole v Breast [Re: wfaulk]
RobotCaleb
pooh-bah

Registered: 15/01/2002
Posts: 1866
Loc: Austin
Not if you do it properly.

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#339927 - 30/11/2010 03:26 Re: Turkey: Whole v Breast [Re: RobotCaleb]
gbeer
carpal tunnel

Registered: 17/12/2000
Posts: 2665
Loc: Manteca, California
Originally Posted By: RobotCaleb
Not if you do it properly.


Stuffing, the kind meant to be eaten, has always been a part of every turkey dinner served among the family. Never ever known of any one getting sick.

Thought the way the turkeys get cooked, about all you need do to remove the meat, is grab the breast bone and shake.
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Glenn

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#339930 - 30/11/2010 10:04 Re: Turkey: Whole v Breast [Re: Dignan]
Tim
veteran

Registered: 25/04/2000
Posts: 1525
Loc: Arizona
Brining a turkey to make it more moist is such an odd concept to me. Brining is ususally used to draw moisture out of the food and act as a perservative. It just seems counterintuitive to use it to moisten food.

My mother tried brining a turkey for the first time this year, and said it came out amazing. Apparently the brine sucks the blood out of the bird, which is what makes it more moist. It still makes my brain hurt trying to figure it out, though.

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#339935 - 30/11/2010 12:59 Re: Turkey: Whole v Breast [Re: Tim]
wfaulk
carpal tunnel

Registered: 25/12/2000
Posts: 16706
Loc: Raleigh, NC US
How brining works

Basically, relatively low concentrations of salt cause muscle fibers to swell and hold more water. Higher concentrations cause the opposite effect.
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Bitt Faulk

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#339954 - 30/11/2010 13:50 Re: Turkey: Whole v Breast [Re: wfaulk]
Dignan
carpal tunnel

Registered: 08/03/2000
Posts: 12338
Loc: Sterling, VA
Exactly. There's a great Good Eats about it. For example, the recipe I used called for two gallons of liquid and one cup of salt. That's a pretty low concentration.

In the end, I don't care how it works, I just know it's friggin' delicious! smile

*edit*
To be clear, because it was just the breast, I halved the recipe I used. .5 gallons of water and .5 gallons of chicken broth.


Edited by Dignan (30/11/2010 13:51)
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Matt

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#339956 - 30/11/2010 14:10 Re: Turkey: Whole v Breast [Re: wfaulk]
Tim
veteran

Registered: 25/04/2000
Posts: 1525
Loc: Arizona
I didn't think about the concentration (I still haven't gotten the recipe from my mom yet so no clue how much she used). I generally use a lot more salt than just a cup per gallon when I brine.

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#339967 - 30/11/2010 16:52 Re: Turkey: Whole v Breast [Re: gbeer]
canuckInOR
carpal tunnel

Registered: 13/02/2002
Posts: 3212
Loc: Portland, OR
Originally Posted By: gbeer
As mentioned on the radio this morning...

"The only reason for baking the whole turkey is to get that Norman Rockwell moment where the golden turkey is presented to the diners."

Pretty hard to satisfy a taste for the dark meat, when you're only cooking a breast.

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#339985 - 30/11/2010 20:14 Re: Turkey: Whole v Breast [Re: canuckInOR]
gbeer
carpal tunnel

Registered: 17/12/2000
Posts: 2665
Loc: Manteca, California
Originally Posted By: canuckInOR
Originally Posted By: gbeer
As mentioned on the radio this morning...

"The only reason for baking the whole turkey is to get that Norman Rockwell moment where the golden turkey is presented to the diners."

Pretty hard to satisfy a taste for the dark meat, when you're only cooking a breast.


So buy drumsticks. smile
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Glenn

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#339998 - 30/11/2010 22:33 Re: Turkey: Whole v Breast [Re: Tim]
msaeger
carpal tunnel

Registered: 23/09/2000
Posts: 3608
Loc: Minnetonka, MN
Originally Posted By: Tim
I didn't think about the concentration (I still haven't gotten the recipe from my mom yet so no clue how much she used). I generally use a lot more salt than just a cup per gallon when I brine.


I think higher concentration just means you need to brine it for less time. I am always afraid of using too much salt and making it taste salty.
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Matt

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#339999 - 30/11/2010 22:37 Re: Turkey: Whole v Breast [Re: msaeger]
msaeger
carpal tunnel

Registered: 23/09/2000
Posts: 3608
Loc: Minnetonka, MN
I am making wings to take to a holiday party, I wonder how brining those would be.
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Matt

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