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> The technique has only been used on turkeys since 2006 Saying that putting salt on a turkey a couple days ahead has "only been used on turkeys since 2006" is

> The technique has only been used on turkeys since 2006 Saying that putting salt on a turkey a couple days ahead has "only been used on turkeys since 2006" is made up, and it's stupid. Which surprises me, because you're smart.

btilly 14y ago
Don't believe me? Find me cookbooks from before 2006 suggesting dry brining turkeys. (There are lots that recommend wet brining, which is much more work and results in meat that is about the same, and a much worse skin.) Russ Parsons has been publishing in a nationally read newspaper on this subject for several years. He's had a lot of letters back with people suggesting various tricks to make it better. (One of those is where he got the idea of trying to add spices to that salt.) As far as I know he has not received one response to the tune of, "I've known about this for ages, see X." To the contrary I've seen a number of food experts comment positively on this as a new twist to the holiday turkey. That is why I have come to the belief that this really is an innovation. But I'd be happy to be corrected.
- uhmnotreally 14y ago
  > Don't believe me No, and I'm not going to go looking through home cooking cookbooks to try to prove something to you, either. That's not where cooking innovation happens.
  - btilly 14y ago
    So you don't believe me, have no references to cite, and are unwilling to back up your disbelief. In the meantime I'll look at http://en.wikipedia.org/wiki/Russ_Parsons http://en.wikipedia.org/wiki/Russ_Parsons, conclude that he's a pretty good authority on food, and conclude that, even if someone else was out there dry brining turkeys before him, it was certainly innovative for him to try it. And he's certainly done more to popularize the idea than everyone before him, combined.
    - uhmnotreally 14y ago
      You're being very silly. To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers. Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it? Or are you being willfully dense and obtuse, for kicks?
    - hb_uhmnotreally 14y ago
      Duplicated because uhmnotreally is hellbanded: You're being very silly. To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers. Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it? Or are you being willfully dense and obtuse, for kicks?

btilly 14y ago

Don't believe me? Find me cookbooks from before 2006 suggesting dry brining turkeys. (There are lots that recommend wet brining, which is much more work and results in meat that is about the same, and a much worse skin.) Russ Parsons has been publishing in a nationally read newspaper on this subject for several years. He's had a lot of letters back with people suggesting various tricks to make it better. (One of those is where he got the idea of trying to add spices to that salt.) As far as I know he has not received one response to the tune of, "I've known about this for ages, see X." To the contrary I've seen a number of food experts comment positively on this as a new twist to the holiday turkey. That is why I have come to the belief that this really is an innovation. But I'd be happy to be corrected.

uhmnotreally 14y ago
> Don't believe me No, and I'm not going to go looking through home cooking cookbooks to try to prove something to you, either. That's not where cooking innovation happens.
- btilly 14y ago
  So you don't believe me, have no references to cite, and are unwilling to back up your disbelief. In the meantime I'll look at http://en.wikipedia.org/wiki/Russ_Parsons http://en.wikipedia.org/wiki/Russ_Parsons, conclude that he's a pretty good authority on food, and conclude that, even if someone else was out there dry brining turkeys before him, it was certainly innovative for him to try it. And he's certainly done more to popularize the idea than everyone before him, combined.
  - uhmnotreally 14y ago
    You're being very silly. To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers. Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it? Or are you being willfully dense and obtuse, for kicks?
  - hb_uhmnotreally 14y ago
    Duplicated because uhmnotreally is hellbanded: You're being very silly. To consider putting meat on salt as "original" is so bizarre it could only happen on a chat site populated by programmers. Do you really need convincing to understand that lots of folks for time immemorial have used salt and herbs and spices (and sometimes oil, oh gawd, does that invalidate it?) for a goodly amount of time on every kind of meat before roasting it? Or are you being willfully dense and obtuse, for kicks?