Wednesday, November 23, 2011

Midweek eats: Thanksgiving Turkey Brine Bath

Good morning fellow foodies!!

I hope your turkeys are enjoying their 'brining baths'! I know mine is! Since I am only cooking for 3 people, I decided to go with a breast (bone in) and a few wings. Nonetheless, it still needs brining. Here's what I put in my turkey's brine bath:

Thanksgiving Turkey Brine Bath

1½ cartons of Chicken stock
enough water to cover the turkey (a little less than a gallon)
½ cup of sea salt
½ cup of brown sugar
¼ cup of black peppercorns
4 garlic cloves
handful of thyme
handful of sage
handful of parsley stems
a few handfuls of ice

I used a huge bowl with a lid that would fit in my refrigerator. First I added all the liquid to the bowl then dissolved the salt and sugar in the liquid. Next I added all the other ingredients (except the ice). I dropped my turkey in and added the ice on top. Finally, I just popped the lid on and very carefully placed it in the refrigerator overnight.

So now I just wait and let that bad boy soak up all those delicious flavors. When I get home this evening I will take the turkey out of the brining liquid and let it air dry in the refrigerator overnight until it is time to cook tomorrow morning! The results will be a succulent, moist, deliciously flavorful bird. I'll be sure to post plenty of photos of our feast.

How do you cook your Thanksgiving turkey?? Please share in the comments below!

You all have a yumtastic Wednesday and even yummier Thanksgiving. See you back here on Friday for, "What's for dinner?".

Thanks for reading!

Don’t forget to follow our blog for all kinds of insider tips, recipes, photos, local restaurant reviews and lots of other tidbits of information!

Click on the Facebook, Twitter and Email buttons on the sidebar to the right to stay in touch ---->

No comments: