Be thankful for turkey cooking patents

http://boingboing.net/2012/11/23/be-thankful-for-turkey-cooking.html

by MikeCapone • 14 years ago

36 8 14 years ago

boingboing.net

JeremyKolb• 14 years ago

I am definitely guilty of patent infringement...

Charlesmigli• 14 years ago

Looks like the turkey is the computer of the 60s

aw3c2• 14 years ago

Usually it is techdirt that is aggregator/hype spam, but in this case it is boing boing aggregation of a good techdirt article. Actual source is http://www.techdirt.com/articles/20121121/23451821121/so-lon...

btilly3• 14 years ago

Be glad that patents have inspired Russ Parsons to improve the way we make turkeys. What, he never filed for a patent on his improvements? Whodathunkit?

For those who have no clue what I'm talking about, see http://www.food52.com/blog/2713_russ_parsons_drybrined_turke... for some history on drybrining Thanksgiving turkey. (The technique has only been used on turkeys since 2006, so the history is mostly recent, even though dry brining is older.)

If you don't know what that is, for your next turkey you cook I highly recommend mixing 1 tablespoon of salt for every 5 pounds of turkey with whatever spices you'd like to taste in your turkey, sprinkle it over the turkey, put it in a plastic bag, and leave it in the fridge for several days before cooking normally. (You may have to search a little to find a turkey that has not already been brined, but you really want that because otherwise the salt balance is wrong and you don't get YOUR herbs in it.)

You will get a much better turkey. And no, it is not patented. True innovation and patents are orthogonal.

uhmnotreally2• 14 years ago

> 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.

btilly3• 14 years 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.

Be thankful for turkey cooking patents

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