Monday, November 21, 2011

T-day countdown

So Thanksgiving is just around the corner. 
Even though we will have all ten of the usual suspects for dinner, I'm not feeling too stressed
(at least right now) 
Last night we bought our turkey, all 26 pounds and now I'm waiting for it to thaw. 
Now turkey is pretty simple to prepare, but I truly believe brining make all the difference. 
Such a simple step, but if you are looking for a really juicy bird it is an absolute must.

Basic Turkey Brine
  • 3 gallons cold water
  • 1 1/2 cup salt
Soak for 24 hours

This one also looks pretty good.  I may just have to try it. You gotta love Alton Brown.

For the brine:

  • 1 cup kosher salt
  • 1/2 cup light brown sugar
  • 1 gallon vegetable stock
  • 1 tablespoon black peppercorns
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons chopped candied ginger
  • 1 gallon heavily iced water
My only additional advice for turkey brining is be careful where you leave your turkey.  A couple years ago my turkey wouldn't fit in the fridge so I left the bucket containing the turkey on the back steps.  I thought I had secured the lid, but apparently that was not the case. When I went out to get the turkey at  O' dark hundred I noticed some critters had started their Thanksgiving early. Yeah, not good.  Lesson learned, the garage is a much safer place.