Hey all of you out there who will be cooking a turkey this year: don't forget to brine!Check out my recipe for a well-balanced turkey brine, as well as info on why brining does what it does.
Go get your kosher salt now! Two years ago I had to go to like three different grocery stores to find any in stock the day before Thanksgiving.
Bon appetit!
Ahh! Perfect!! There was an article in our paper about brining last week and I accidentally recycled it before I got the recipe out!!
ReplyDeleteThank-you Dena! I'm over from IComLeavWe and I'm delighted by your blog. And oddly I'm not doing a turkey until Friday (or maybe even Saturday), so I'm assuming I have enough time to soak the bird? I'll go check-out the recipe. Luckily I have lots of kosher salt already ...
Oh food poem too? Must go check out!
Thanks again! Happy Thanksgiving!!
Oh gosh, Laurie thanks so much! I'm so glad this brining recipe got to you in time. :-)
ReplyDeleteYou *definitely* have plenty of time to brine if you're not doing a turkey until Friday or Saturday. Take a look at the recipe, but from memory you want to start 24 hours before you're going to pop it into the oven.
Thanks so much for stopping by, and if you have any recipes you'd like to share or questions, feel free to email me! (denasrecipeexchange at gmail dot com).
I've never thought to make a turkey this way. I've done cabbage this way, once. Then found you could buy them already done. Kind of expensive but they make really great cabbage rolls and are MUCH easier to roll. (IComWeLeave).
ReplyDeleteBrining is the ONLY way to prepare a turkey! Great recipes throughout your blog.
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