I am cooking a turkey

[hiroshima]

I soaked it in brine for one hour, and am roasting it breast down, on a layer of salt, the top coated with a layer of salt, for 4-5 hours at 325F.  For those unfamiliar with salt-roasting meat, the salt creates a hardened layer during cooking which seals in the juices and prevents the meat from drying out.  When done, the salt crust is broken off and discarded.

I will soon have a lot of meat on my hands!

Once it cools I'll separate the meat from the bones, and tomorrow I'll make soup from the bones.

Does anyone have a transporter that is compatible with mine?  If so, I'll beam some turkey over to you.

I have gone from being 90% vegan, to 70% vegan, btw.  I'm also trying to go sugar-free.

[Peter]

How do you calculate your percentage of veganness?

[hiroshima]

I'm estimating, based on what I've eaten in recent days.  I'm not breastfeeding anymore so I've had to alter how I eat... I no longer get 500 free calories to manufacture into milk.

[DirtDawg]

Shima knows what to do with a turkey!

We eat a lot of turkey, at our house. It's the best meat value, by far and it's considered quite heathful. My favorite, however is not as highly recommended except for flavor. I love smoked turkey! Smoked turkey makes wierd soup, though.

Too bad my transporter is down.

[Litigious]

We don't eat much turkey in Sweden, except for the smoked slices on sandwiches. Chicken is by far bird nr 1 here. To Christmas we eat whole ham, cooked and roasted with mustard in the oven.

[Scrapheap]

.......I'm also trying to go sugar-free.

Why are you trying the sugar free thing?? Is it callories?? (carbs in general) or some other reason??

[Peter]

I eat lots of turkey mince; it's very cheap compared to other meats.

[El]

I just had the brilliant idea to artifically manufacture triptophan and sell it as a sleep aid.  I looked it up.

It's called Tryptan.

It does more than help sleep, it helps SAD and depressino.

I must stop researching because I can see this becoming an unhealthy perseveration.  It's too interesting.

[Peter]

I just had the brilliant idea to artifically manufacture triptophan and sell it as a sleep aid.  I looked it up.

It's called Tryptan.

It does more than help sleep, it helps SAD and depressino.

I must stop researching because I can see this becoming an unhealthy perseveration.  It's too interesting.

It's annoying when people steal your business ideas before you've had them, isn't it?

[purposefulinsanity]

I eat lots of turkey mince; it's very cheap compared to other meats.

I prefer turkey mince too, imo it tastes much nicer than beef mince and I can't stand lamb.

[Mr Smith]

mmmmmmmmmmmmmmmmmmmmmmmmmmm turkey.

I only ever have it at Christmas, and damn, thats a good feed.

[hiroshima]

.......I'm also trying to go sugar-free.

Why are you trying the sugar free thing?? Is it callories?? (carbs in general) or some other reason??

I am worried about my teeth... with every baby a woman has, her teeth get worse.  And I've had five!

I also have joint pain in my wrist and I've heard being sugar free can help that.

The turkey came out great, btw!

[hiroshima]

Shima knows what to do with a turkey!

We eat a lot of turkey, at our house. It's the best meat value, by far and it's considered quite heathful. My favorite, however is not as highly recommended except for flavor. I love smoked turkey! Smoked turkey makes wierd soup, though.

Too bad my transporter is down.

Yup, I think most people don't realize you need to soak poultry in brine... I should have soaked it overnight.

[Peter]

mmmmmmmmmmmmmmmmmmmmmmmmmmm turkey.

I only ever have it at Christmas, and damn, thats a good feed.

I eat about 350g a day.

[DirtDawg]

Shima knows what to do with a turkey!.

Yup, I think most people don't realize you need to soak poultry in brine... I should have soaked it overnight.

I learned that from my grandmother. They raised their own. Whenever I can, I buy poultry direct from the farmers, though. It saves them and me money and it's fresher than you can get in any store.

Brining is important for the fact that it coagulates some of the excess blood, supposedly, which conserves moisture during cooking. I soak all poultry and foul in brine.