<p>I went for the TJ’s brined turkey yesterday- I’m a little worried about getting a bird already brined but I was intrigued by the concept.</p>
<p>Don’t deep-fry that brined turkey. There was an article in the NY Times today that said brined turkeys literally explode in the deep fryer.</p>
<p>[Talking</a> Turkey Under Slate Gray Skies - Diner’s Journal Blog - NYTimes.com](<a href=“http://dinersjournal.blogs.nytimes.com/2009/11/25/talking-turkey-under-slate-gray-skies/]Talking”>Talking Turkey Under Slate Gray Skies - The New York Times)</p>
<p>kathiep, I bought it too. I am a bit nervous about it. I got a little more nervous when a woman on line told me that her children refused to eat it. Then she qualified it by saying that they want everything to be “plain tasting”. I am still a little worried.</p>
<p>Also, don’t salt it. And I’d go easy on the salt in the dressing if you stuff the turkey. The brine has plenty of salt.</p>
<p>Okay, no frying, no salting. I’ve never done either before so no problem there. My Dad is on a low salt diet so I do have a back up turkey. I got a 15 lb. brined one from TJ’s and then a 10 lb. one from the local market. Frankly, I’m not a big turkey fan and will be fine with the trimmings!</p>
<p>Hi everyone-</p>
<p>I’m sblake7’s wife. We’ve cooked three of the TJ’s brined turkeys already this year, two during cooking class, and one for an early Thanksgiving. They’re terrific, not overly salty, and tender and juicy. I don’t salt them-- and I don’t stuff my turkey anymore, so salty drippings aren’t a problem. </p>
<p>I used to brine my own, but no more. Thanks, Joe!</p>
<p>^^Your cookbook has 5 Amazon stars!! I just ordered 3 for Christmas. Hope that helps with college tuition…</p>
<p>^Your kid, not mine (obviously)…</p>
<p>Thanks ellemenope! Let us know what you think-- Amazon is currently out of the TJ’s book, but they should be getting a batch from the second printing in about a week. :)</p>
<p>B&N still had a few (or they claim they have a few) :)</p>
<p>Love cookbooks that use simple ingredients readily available from the stores where I shop the most - TJ’s and Costco.</p>
<p>I hope Amazon gets the 2nd printing cause I ordered one last week!!!</p>
<p>I will also look for the cookbook. I keep finding gift ideas for myself! Still clueless what to get my H.
My TJ’s brined turkey came out great.</p>
<p>No word that my order has shipped yet and I ordered 11.26.</p>
<p>Amazon is back-ordered on the “I Love TJ’s Cookbook”-- the distributor should get the second printing next week, and then they ship to Amazon (who ships to their back-ordered customers). So it may be a while yet.</p>
<p>If the delay might cause you problems, Barnes & Noble online is matching Amazon’s price, and they have plenty in stock. I think Amazon will let you cancel an order that hasn’t yet been shipped.</p>
<p>Turns out the second printing is sold out before it even arrived at the distributor. Wow. :)</p>
<p>Time for a bigger printing–and can guest spots of TV be far behind…</p>
<p>EASY TJ APPETIZER
I need a quick and easy appetizer to bring to a party tomorrow night. I need to be able to bring it ready to serve. No oven available at the hosting house. Looking for finger food. I know a cheese tray and vegetable and dip are already planned.
Just got the new TJ Holiday Guide in the mail. Has anyone tried the Tree Cheese Two Bite Souffles or the Ratatouille Bites? Or the Parmesan Pastry Pups? There are going to be both adults and teens at the party.
I usually bring something homemade but I don’t feel in the mood for cooking.</p>
<p>The mini chicken tacos went over VERY well when I took them to a party. Could you bake them at the last minute, wrap them in tin foil and then bring them in an insulated container to keep them warm until you get to the party?</p>
<p>Thanks. I am going to head out to TJ’s later in today to see what they have. I do feel some guilt about not making something.
The party is only a few minutes from my house so I would cook them right before we left. I even have an insulated bag. I had not even thought about using that to keep the appetizer hot.</p>
<p>Mom60-</p>
<p>The wife/author passes along these three quick and easy ideas (adapted from The I Love Trader Joe’s Cookbook):</p>
<ol>
<li><p>Get a camembert or two (in the stapled wooden box). Unwrap and cut off the top rind. Fit it back into the box (I sometimes set it in a little piece of parchment, just in case some cheese oozes). Squiggle a little honey over the top, and scatter some chopped nuts (I like hazelnuts or pecans) over the top. Warm in a 350 degree oven until gooey. This would travel a short distance without needing reheating, and if needed, could even be zapped in the microwave for a few seconds to “re-goo”. Serve with baguette rounds, sliced pears or apples or crackers for scooping.</p></li>
<li><p>Core and cut some ripe pears into eighths (I leave the skin on for some nutrition and some “pretty”) . Place a little blue or goat cheese on each slice (I like to snuggle it into the hollow) and wrap each with a strip of prosciutto. You can roast these for a few minutes, but they are also delicious at room temperature. Drizzle with some balsamic vinegar if you like.</p></li>
<li><p>Grab a bag of frozen meatballs (beef, turkey–doesn’t matter). Warm them up on the stovetop in a jar of TJ’s pasta sauce—they have lots of tasty varieties, so you choose. If you warm them from frozen, they’ll take 20 minutes or so, and about 10 if thawed. Wrap a fresh basil leaf around a meatball and skewer it with a wooden pick. Now add a pretty cherry tomato, then a small ball or piece of fresh mozzarella and another tomato, and top with another basil leaf. Repeat with remaining meatballs. I like to half a couple large tomatoes, and place them, cut-side-down on a platter, then stick the skewers into the tomatoes for a pretty, nonfussy presentation. You can scatter more cherry tomatoes and mozzarella balls around the platter, if you want to get all “Martha” over it. These are tasty at room temp.</p></li>
</ol>
<p>Hope that helps!</p>
<p>I often do some version of a baked brie. In this case the hostess is European and she always has an assortment of cheeses and always a brie.
The pears sound delicious. I will see if I can find some ripe pears.
I am not a meatball fan. But the recipe does sound nice.</p>