Talk:Turkey (food)

Question

How many lbs turkey per head approx? are there different varieties? giblets in or out? organic/ fed on different things?

I dunno - i'm just thinking what we need to add to make a fabulous xmas article ;) Secretlondon

I'm working on it. I'll dig out some mrs beaton when i get home from work. we could also do with some good stuffing recipes if anyone knows any. theresa knott 16:27, 19 Nov 2003 (UTC)

I agree that we need some stuffing recipes, though I think they should go in the woefully short stuffing article instead of here. - Jim Redmond 16:56, 26 Nov 2003 (UTC)

Brining

The prep section is a bit awkward, and it doesn't include my favorite method (brining). I plan to work on it a bit tonight, after I submerge my turkey in a tub of cold salt water.  :) - Jim Redmond 16:56, 26 Nov 2003 (UTC)

Whilst researching this article I came across brining, but didn't include it as I had no personal experience. I look forwards to your edit, as I am thinking of brining my turkey this christmas. BTW does the bird taste salty ? theresa knott 22:56, 26 Nov 2003 (UTC)

Actually, if you make the brine correctly, the bird will be juicier and its own flavors will be enhanced. If you overdo the amount of salt in the brine, though, then the turkey will be salty. I can post a recipe in the brining article if it'll help. - Jim Redmond 20:57, 1 Dec 2003 (UTC)

Please do theresa knott 09:10, 2 Dec 2003 (UTC)