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!


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