More questions from readers of my turkey page. Thom asks:
"The ... label that says it has been injected with a 8% solution, not packed in a solution. I’m guessing that brining one might make the bird too salty since I think that the injections are a substitute for brining…"
Yes — injected with or packed in a solution means it's already brined. Don't brine again — it will be too salty.
"Under cooking techniques, you don’t mention convection ovens."
That's because I didn't have one. But I do now! I'll let you know but my expectation is that it will be done sooner. Happily, I don't worry about timing anymore, now that I know the turkey needs to rest at least 30 minutes and will stay hot for an hour. Lots of time to finish everything off without stress.
"Do you use anything to help get the cooked bird out of the roasting pan?"
Good question, especially with 20-pound birds! I have a turkey lifter (Google it). But sometimes I just use heavyweight tongs in one hand and paper towels in the other, so I can grab the bird and stabilize the load.
For turning and moving the turkey I got some insulated BBQ gloves. They seem to work well for me. I used lots of paper towels before that.
Posted by: Mike W. | November 25, 2011 at 03:48 PM
You gotta try the mozzarella bar one of these days at Osteria Mozza in Los Angeles. It is the stuff of dreams. Fresh-made mozzarella in every incarnation imaginable. ;)
Posted by: Carolyn Jung | December 11, 2011 at 04:09 PM
I have a make your own mozzarella kit but my mozz keeps coming out as ricotta. I'm not handling it right.
Posted by: Moe Rubenzahl | December 13, 2011 at 08:26 AM