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Just wondering if anyone has egged a heritage bird??? If so, how was it??? I know the price is something like 4 times higher, if I cook I usually do a fresh butterball as they are not injected. (at least the fresh ones in the past were not) Now they are pre-basted, is that the same as injected??? I found it. only 4% added for pre-basting.Remember, I am only referring to a fresh bird.
Ingredients: Whole Young Turkey. Contains up to 4% of a solution of Water, Salt, and Spices to enhance tenderness and juiciness.
You be the judge.
Cheers,
Old Bordello Sir LONEY,
Please excuse
My typos
Valley of the Sun
RattleSnakes & Scorpions
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It could be injected, vacuum tumbled, or just set in a solution to gain moisture. If you brine a bird at home you will gain moisture from the bird setting in the brine. The reason for brining is to add flavor and moisture. The big poultry companies do it mainly for PROFIT.
Doug
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tday i get them from the local farm but in the supermarket look for frozen kosher birds, empire kosher is what i find here. they are not injected with solution but they have been rubbed with just salt and then soaked in water
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I did a heritage bird about 10 years ago and the family agreed it was good but not quite good enough for the price. It appeared there was a little more fat than a 'regular' bird.
I'd try one again sometime just to see what I think today. Sundown
Eggin' since '98
North Attleborough, MA
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