Maison Rustique
07-07-2007, 02:01 PM
(http://www.otwa.com/community/showthread.php?t=22408)
View Poll Results: Have you ever brined a Turkey
Yes, it's fabulous! 6 42.86%
Yes, but I didn't like the result 0 0%
No, sounds like too much trouble 4 28.57%
I've never heard of such a thing, whazzat? 4 28.57%
FLvamp Dec-11-04 08:26 AM
Have you ever brined a Turkey?
If so, where did you learn about it?
If you tried it and didn't like it, what method for Turkey do you like better?
maison rustique Dec-11-04 08:49 AM
I'd love to, but don't have the room! (That wasn't on the poll.) At the time of year that I'd want to cook a turkey, my fridge simply will not hold a large pan full of brine and turkey. In fact I seldom cook a whole turkey anymore, because we get sick of it too fast. Hadn't occurred to me before, but I guess I could just brine a turkey breast! Don't know why I hadn't thought of that before. DOH!
I'm still off kitchen duty for at least another 4 weeks so won't be trying this for the holidays. I'll give it a shot maybe around Easter. If I'm not back in the kitchen by then, I'm giving up!!
Cassie Dec-11-04 09:27 AM
I saw Emeril do one a few weeks ago and he insists that brining will lock in the juices and it doesn't look like too much trouble if you have the room for it. I'd like to try it but haven't had a chance.
I think I may try it on a roaster chicken though. I'll let you know when I do.
FLvamp Dec-11-04 09:32 AM
Deb,
Me either! Alton Brown of Good Eats http://www.foodnetwork.com/food/show_ea uses a large cooler for this purpose. Years past, it's been cold enough (below 40 degrees) for me to leave it overnight outside on the porch. LOL
This past T-giving, I placed it in a large clean bucket, with 20# ice on top overnight in the bathtub. LOL
FLvamp Dec-11-04 09:35 AM
Quote:
Originally Posted by Cassie
I saw Emeril do one a few weeks ago and he insists that brining will lock in the juices and it doesn't look like too much trouble if you have the room for it. I'd like to try it but haven't had a chance.
I think I may try it on a roaster chicken though. I'll let you know when I do.
Oh indeedy! It's the juiciest, yummiest poultry ya evah put in yer mouth! Not only that, it stays yummy through 2 days of leftovers. And the gravy!! Whoo Boy!
I've brined turkey, chicken, and cornish hens.
Ted on Queer Eye brined the turkey on their last holiday special.
maison rustique Dec-11-04 09:50 AM
Quote:
Originally Posted by FLvamp
Years past, it's been cold enough (below 40 degrees) for me to leave it overnight outside on the porch. LOL
Vampy, this is just about the only time that I wish I lived where it was cooler! We always used to sit "holiday food" out on the porch or put it in the trunk of the car when the fridge was too full. Unfortunately here it was nearly 80 yesterday and looks like it's warming up to about the same today.
FLvamp Nov-04-05 08:48 AM
bumpity bump bump!
FLvamp Nov-22-06 05:43 AM
it's that time - making my brine right now so it will be cool for tonight. :D
dove Nov-22-06 06:03 AM
This sounds yummy but I had to laugh when I got to the bottom of the thread :roflmao: As I was reading I thought, Oh poor MR Deb ... she's gone and hurt her foot again ... or geesh maybe she's just not healed from a couple of years ago. :roflmao:
larruone Nov-22-06 06:10 AM
I think I will brine my Cornish Hens.
I brined a fresh pork ham couple weeks back,
that was really good too!
maison rustique Nov-22-06 06:18 AM
LOL! I thought this was a new one, too! :roflmao:
I brined last year and it was very good. I'm not doing it this year. I'm very late starting it (thanks to eBay's listing day), but am going to do the salting thing this year. Put salt all over it and let it dry in the fridge. O haven't had coffee yet--will try to make more sense of that later.
FLvamp Nov-22-06 06:41 AM
You brined last year Deb? Cool for you!!
Larruone - I nevah thought of brining a ham, sounds great.
goodworks1 Nov-22-06 07:54 AM
So, is it a salt water brine?
Doesn't it make the meat salty?
Elaine, who's never tried it...
maison rustique Nov-22-06 08:00 AM
Here's the basic method of what I plan to do--I'm just way late starting it (needs 3 days), but since I'm only doing a breast, I'm hoping it turns out OK.
Roast salted turkey
November 15, 2006 LA Times
Total time: 2 hours, 50 minutes
Servings: 11 to 15
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.
1 (12- to 16-pound) turkey
Kosher salt
1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.
5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium.
maison rustique Nov-22-06 08:04 AM
GW, yes brining makes it salty--you certainly don't want to add any salt before, during or after cooking it! Here's the recipe I used last year. It was very good and I'll probably do it again.
BOULEVARD’S STAFF TURKEY
If you're feeling flush, says Boulevard chef Nancy Oakes, substitute apple juice or cider for the water, and reduce the honey to 1/2 cup.
INGREDIENTS:
-- 1 bone-in turkey breast half, 3 to 3 1/2 pounds
-- 1 tablespoon olive oil
Honey Brine
-- 2 quarts water
-- 3/4 cup honey
-- 1/2 cup kosher salt
-- 2 tablespoons Dijon mustard
-- 1 1/2 teaspoons hot red pepper flakes
-- 1 rosemary sprig, about 4 inches long
INSTRUCTIONS: To make the brine: Bring water to a boil, then pour into a container just large enough to hold the turkey breast; cool for 5 minutes. Add honey, salt, mustard and pepper; whisk until honey dissolves. Add rosemary. Refrigerate until well chilled.
Add turkey breast to the chilled brine. Weight with a plate if necessary to keep it completely submerged. Refrigerate for 1 to 2 days.
Remove the turkey breast from the brine, place in a roasting pan and bring to room temperature. Preheat the oven to 350 degrees.
Roast the turkey for 30 minutes, then brush with the olive oil. Continue roasting until the internal temperature reaches 150 degrees on an instant-read thermometer, about 30 minutes longer, basting occasionally with the drippings. Remove from the oven and let rest for 30 minutes before carving.
Serves 6.
larruone Nov-22-06 08:04 AM
Let us know how it turns out, Deb!
goodworks1 Nov-22-06 08:40 AM
Those ingredients in the brine sound like a delicious combo. Does the flavor actually move into the meat or is it just a sort of coating?
larruone Nov-22-06 08:46 AM
Brining causes the cells in the meat to lose their liquid... the salt draws it out.
Then, since equilibrium is desired in nature, liquid moves back into the meat, and carries the brine flavorings with it. It also allows the cells to hold more moisture, making the meat more juicy and flavorful!
YUM!
maison rustique Nov-22-06 08:53 AM
Larruone, our own version of Alton Brown!
Hmmmm...isn't Poohfan a chemist?
larruone Nov-22-06 09:35 AM
I love Alton Brown's Good Eats.
goodworks1 Nov-22-06 11:00 AM
Quote:
Originally Posted by larruone (Post 438641)
Brining causes the cells in the meat to lose their liquid... the salt draws it out.
Then, since equilibrium is desired in nature, liquid moves back into the meat, and carries the brine flavorings with it. It also allows the cells to hold more moisture, making the meat more juicy and flavorful!
YUM!
I was really asking how much or how far the flavoring actually moves. :)
larruone Nov-22-06 11:24 AM
a lot
pretty far
maison rustique Nov-22-06 11:37 AM
GW1, it flavors the meat pretty much all the way through--depending on how long you brine it. And yes, you get a subtle rosemary & honey flavor along with the salt.
goodworks1 Nov-22-06 11:45 AM
Thanks!
Then it might be worth putting up with the salt...
Cassie Nov-22-06 12:00 PM
I have a turkey breast for tomorrow and was thinking about brining it but I read somewhere that you shouldn't brine a self-baisting turkey as it will come out too salty. The lable on my turkey says that baisting is not necessary so I'll pass on brining this year.
larruone Nov-22-06 12:02 PM
Goodworks, the 2 times I have brined... a fresh ham and a chicken..
the salt did not make the meat salty tasting.
The brine should be about "Sea water" salty... not overbearing in flavor.
Throw some sugar/sweet in to balance it out and all should be tasty!
Give it a whirl! Wheeeeeeeeee
oh, Deb... Poohfan is a biologist and plant DNA geneticist in training.
She is gonna breed me some chickens with sage flavored, self regenerating
legs. ;) ;)
maison rustique Nov-22-06 12:18 PM
Quote:
Originally Posted by larruone (Post 438689)
oh, Deb... Poohfan is a biologist and plant DNA geneticist in training.
I was close! :D
Quote:
She is gonna breed me some chickens with sage flavored, self regenerating
legs. ;) ;)
:roflmao: :roflmao: :roflmao:
sagemoon-cottage Nov-22-06 04:54 PM
Dear Dove...
Quote:
Originally Posted by dove (Post 438606)
This sounds yummy but I had to laugh when I got to the bottom of the thread :roflmao: As I was reading I thought, Oh poor MR Deb ... she's gone and hurt her foot again ... or geesh maybe she's just not healed from a couple of years ago. :roflmao:
when I saw the thread title I thought...gee, that sounds familiar...I was so glad to find out that indeed is WAS a bumped older post and that I wasn't just completely slipping my gears!!
It was only because I had followed the thread before that I knew to check the date on the on the very first post...otherwise I might have been concerned on MR's behalf too!!!
aae
maison rustique Nov-22-06 05:08 PM
You guys are so sweet! Now, everyone knock wood or something!! ;)
sadie999 Nov-22-06 07:15 PM
So, all year, everyone over 40 avoids salt like it's poison, and then for one day, they soak a big bird in a salt bath and eat it?
Time to rename Black Friday to Bloated Friday. :D
Happy Thanksgiving, everyone.
maison rustique Nov-22-06 07:31 PM
Actually I "should" avoid salt all year, but I'm addicted to it. Sugar isn't my problem. :o
I'm trying to quit! Honest!!!!
maison rustique Nov-23-06 09:53 PM
The dry salted turkey method turned out great! Very moist and tender!! :tasty:
sadie999 Nov-25-06 09:43 AM
I just had a quesadilla with turkey, cheese, and salsa verde. That was a yummy breakfast. :D
Peace.
Meya Nov-25-06 09:53 AM
Quote:
So, all year, everyone over 40 avoids salt like it's poison, and then for one day, they soak a big bird in a salt bath and eat it?
:roflmao:
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To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.
View Poll Results: Have you ever brined a Turkey
Yes, it's fabulous! 6 42.86%
Yes, but I didn't like the result 0 0%
No, sounds like too much trouble 4 28.57%
I've never heard of such a thing, whazzat? 4 28.57%
FLvamp Dec-11-04 08:26 AM
Have you ever brined a Turkey?
If so, where did you learn about it?
If you tried it and didn't like it, what method for Turkey do you like better?
maison rustique Dec-11-04 08:49 AM
I'd love to, but don't have the room! (That wasn't on the poll.) At the time of year that I'd want to cook a turkey, my fridge simply will not hold a large pan full of brine and turkey. In fact I seldom cook a whole turkey anymore, because we get sick of it too fast. Hadn't occurred to me before, but I guess I could just brine a turkey breast! Don't know why I hadn't thought of that before. DOH!
I'm still off kitchen duty for at least another 4 weeks so won't be trying this for the holidays. I'll give it a shot maybe around Easter. If I'm not back in the kitchen by then, I'm giving up!!
Cassie Dec-11-04 09:27 AM
I saw Emeril do one a few weeks ago and he insists that brining will lock in the juices and it doesn't look like too much trouble if you have the room for it. I'd like to try it but haven't had a chance.
I think I may try it on a roaster chicken though. I'll let you know when I do.
FLvamp Dec-11-04 09:32 AM
Deb,
Me either! Alton Brown of Good Eats http://www.foodnetwork.com/food/show_ea uses a large cooler for this purpose. Years past, it's been cold enough (below 40 degrees) for me to leave it overnight outside on the porch. LOL
This past T-giving, I placed it in a large clean bucket, with 20# ice on top overnight in the bathtub. LOL
FLvamp Dec-11-04 09:35 AM
Quote:
Originally Posted by Cassie
I saw Emeril do one a few weeks ago and he insists that brining will lock in the juices and it doesn't look like too much trouble if you have the room for it. I'd like to try it but haven't had a chance.
I think I may try it on a roaster chicken though. I'll let you know when I do.
Oh indeedy! It's the juiciest, yummiest poultry ya evah put in yer mouth! Not only that, it stays yummy through 2 days of leftovers. And the gravy!! Whoo Boy!
I've brined turkey, chicken, and cornish hens.
Ted on Queer Eye brined the turkey on their last holiday special.
maison rustique Dec-11-04 09:50 AM
Quote:
Originally Posted by FLvamp
Years past, it's been cold enough (below 40 degrees) for me to leave it overnight outside on the porch. LOL
Vampy, this is just about the only time that I wish I lived where it was cooler! We always used to sit "holiday food" out on the porch or put it in the trunk of the car when the fridge was too full. Unfortunately here it was nearly 80 yesterday and looks like it's warming up to about the same today.
FLvamp Nov-04-05 08:48 AM
bumpity bump bump!
FLvamp Nov-22-06 05:43 AM
it's that time - making my brine right now so it will be cool for tonight. :D
dove Nov-22-06 06:03 AM
This sounds yummy but I had to laugh when I got to the bottom of the thread :roflmao: As I was reading I thought, Oh poor MR Deb ... she's gone and hurt her foot again ... or geesh maybe she's just not healed from a couple of years ago. :roflmao:
larruone Nov-22-06 06:10 AM
I think I will brine my Cornish Hens.
I brined a fresh pork ham couple weeks back,
that was really good too!
maison rustique Nov-22-06 06:18 AM
LOL! I thought this was a new one, too! :roflmao:
I brined last year and it was very good. I'm not doing it this year. I'm very late starting it (thanks to eBay's listing day), but am going to do the salting thing this year. Put salt all over it and let it dry in the fridge. O haven't had coffee yet--will try to make more sense of that later.
FLvamp Nov-22-06 06:41 AM
You brined last year Deb? Cool for you!!
Larruone - I nevah thought of brining a ham, sounds great.
goodworks1 Nov-22-06 07:54 AM
So, is it a salt water brine?
Doesn't it make the meat salty?
Elaine, who's never tried it...
maison rustique Nov-22-06 08:00 AM
Here's the basic method of what I plan to do--I'm just way late starting it (needs 3 days), but since I'm only doing a breast, I'm hoping it turns out OK.
Roast salted turkey
November 15, 2006 LA Times
Total time: 2 hours, 50 minutes
Servings: 11 to 15
Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.
1 (12- to 16-pound) turkey
Kosher salt
1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).
2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.
3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.
4. Place the turkey in a 2 1/2-gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.
5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.
6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.
7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).
8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.
9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.
Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium.
maison rustique Nov-22-06 08:04 AM
GW, yes brining makes it salty--you certainly don't want to add any salt before, during or after cooking it! Here's the recipe I used last year. It was very good and I'll probably do it again.
BOULEVARD’S STAFF TURKEY
If you're feeling flush, says Boulevard chef Nancy Oakes, substitute apple juice or cider for the water, and reduce the honey to 1/2 cup.
INGREDIENTS:
-- 1 bone-in turkey breast half, 3 to 3 1/2 pounds
-- 1 tablespoon olive oil
Honey Brine
-- 2 quarts water
-- 3/4 cup honey
-- 1/2 cup kosher salt
-- 2 tablespoons Dijon mustard
-- 1 1/2 teaspoons hot red pepper flakes
-- 1 rosemary sprig, about 4 inches long
INSTRUCTIONS: To make the brine: Bring water to a boil, then pour into a container just large enough to hold the turkey breast; cool for 5 minutes. Add honey, salt, mustard and pepper; whisk until honey dissolves. Add rosemary. Refrigerate until well chilled.
Add turkey breast to the chilled brine. Weight with a plate if necessary to keep it completely submerged. Refrigerate for 1 to 2 days.
Remove the turkey breast from the brine, place in a roasting pan and bring to room temperature. Preheat the oven to 350 degrees.
Roast the turkey for 30 minutes, then brush with the olive oil. Continue roasting until the internal temperature reaches 150 degrees on an instant-read thermometer, about 30 minutes longer, basting occasionally with the drippings. Remove from the oven and let rest for 30 minutes before carving.
Serves 6.
larruone Nov-22-06 08:04 AM
Let us know how it turns out, Deb!
goodworks1 Nov-22-06 08:40 AM
Those ingredients in the brine sound like a delicious combo. Does the flavor actually move into the meat or is it just a sort of coating?
larruone Nov-22-06 08:46 AM
Brining causes the cells in the meat to lose their liquid... the salt draws it out.
Then, since equilibrium is desired in nature, liquid moves back into the meat, and carries the brine flavorings with it. It also allows the cells to hold more moisture, making the meat more juicy and flavorful!
YUM!
maison rustique Nov-22-06 08:53 AM
Larruone, our own version of Alton Brown!
Hmmmm...isn't Poohfan a chemist?
larruone Nov-22-06 09:35 AM
I love Alton Brown's Good Eats.
goodworks1 Nov-22-06 11:00 AM
Quote:
Originally Posted by larruone (Post 438641)
Brining causes the cells in the meat to lose their liquid... the salt draws it out.
Then, since equilibrium is desired in nature, liquid moves back into the meat, and carries the brine flavorings with it. It also allows the cells to hold more moisture, making the meat more juicy and flavorful!
YUM!
I was really asking how much or how far the flavoring actually moves. :)
larruone Nov-22-06 11:24 AM
a lot
pretty far
maison rustique Nov-22-06 11:37 AM
GW1, it flavors the meat pretty much all the way through--depending on how long you brine it. And yes, you get a subtle rosemary & honey flavor along with the salt.
goodworks1 Nov-22-06 11:45 AM
Thanks!
Then it might be worth putting up with the salt...
Cassie Nov-22-06 12:00 PM
I have a turkey breast for tomorrow and was thinking about brining it but I read somewhere that you shouldn't brine a self-baisting turkey as it will come out too salty. The lable on my turkey says that baisting is not necessary so I'll pass on brining this year.
larruone Nov-22-06 12:02 PM
Goodworks, the 2 times I have brined... a fresh ham and a chicken..
the salt did not make the meat salty tasting.
The brine should be about "Sea water" salty... not overbearing in flavor.
Throw some sugar/sweet in to balance it out and all should be tasty!
Give it a whirl! Wheeeeeeeeee
oh, Deb... Poohfan is a biologist and plant DNA geneticist in training.
She is gonna breed me some chickens with sage flavored, self regenerating
legs. ;) ;)
maison rustique Nov-22-06 12:18 PM
Quote:
Originally Posted by larruone (Post 438689)
oh, Deb... Poohfan is a biologist and plant DNA geneticist in training.
I was close! :D
Quote:
She is gonna breed me some chickens with sage flavored, self regenerating
legs. ;) ;)
:roflmao: :roflmao: :roflmao:
sagemoon-cottage Nov-22-06 04:54 PM
Dear Dove...
Quote:
Originally Posted by dove (Post 438606)
This sounds yummy but I had to laugh when I got to the bottom of the thread :roflmao: As I was reading I thought, Oh poor MR Deb ... she's gone and hurt her foot again ... or geesh maybe she's just not healed from a couple of years ago. :roflmao:
when I saw the thread title I thought...gee, that sounds familiar...I was so glad to find out that indeed is WAS a bumped older post and that I wasn't just completely slipping my gears!!
It was only because I had followed the thread before that I knew to check the date on the on the very first post...otherwise I might have been concerned on MR's behalf too!!!
aae
maison rustique Nov-22-06 05:08 PM
You guys are so sweet! Now, everyone knock wood or something!! ;)
sadie999 Nov-22-06 07:15 PM
So, all year, everyone over 40 avoids salt like it's poison, and then for one day, they soak a big bird in a salt bath and eat it?
Time to rename Black Friday to Bloated Friday. :D
Happy Thanksgiving, everyone.
maison rustique Nov-22-06 07:31 PM
Actually I "should" avoid salt all year, but I'm addicted to it. Sugar isn't my problem. :o
I'm trying to quit! Honest!!!!
maison rustique Nov-23-06 09:53 PM
The dry salted turkey method turned out great! Very moist and tender!! :tasty:
sadie999 Nov-25-06 09:43 AM
I just had a quesadilla with turkey, cheese, and salsa verde. That was a yummy breakfast. :D
Peace.
Meya Nov-25-06 09:53 AM
Quote:
So, all year, everyone over 40 avoids salt like it's poison, and then for one day, they soak a big bird in a salt bath and eat it?
:roflmao:
All times are GMT -7. The time now is 01:55 PM.
To adjust your timezone, visit your MyOTWA Control Panel.
Forums powered by vBulletin, Copyright ©2000 - 2007, Jelsoft Enterprises Limited.