Make a Better Turkey
Ok, turkey day is fast approaching. Do you have your menu planned? Grocery list made? How about your table setting planned?
Am I making you nervous with all these questions? I hope not :)
Let's talk turkey though. It is, after all, the start of the Thanksgiving dinner table. Want a way to make it even more fabulously delicious?
Brine it!
Now, some people tend to shy away from brining because they think it is difficult or a big hassle. It really is neither! Now this recipe is adapted very slightly from the wonderful Alton Brown.
What you'll need:
14-16 lb thawed or fresh turkey
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable broth
2 Tbsp whole black peppercorns
2 tsp whole allspice berries
1 1/2 tsp chopped candied ginger
1 gallon heavily iced water
5 gallon bucket or large plastic bag
Let's Brine It:
1) The day before plan to cook your turkey, combine the the salt, brown sugar, vegetable broth, peppercorns, allspice and ginger in a large pot.
Bring to a boil over medium-high heat, stirring to dissolve the solids. Boil for 1 minute and then remove from heat. Let cool completely and refrigerate until ready to use {you can do this 1-2 days in advance of when you plan to use it}.
2) The night before your are cooking your turkey, add your turkey to the bucket or bag.
Add the ice, water and broth mixture from step one.
Cover and refrigerate {or keep cold by adding more ice} overnight and until ready to cook the turkey.
3) When ready to cook your bird, remove it from the brine and wash it with cold water.
4) Cook the turkey as your normally would.
How do you prep and cook your turkey?
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I have always wanted to brine a turkey... I havent yet because I am addicted to how I make mine... Forever ago I had an uncle that cooked a turkey with beer and onions once... and then never again. I thought it was the best turkey I had ever had. So when I was finally out on my own and did my own Thanksgiving I set about to re-create that turkey. 12 years later I have my version I consider better. I heat a bottle of beer with a stick of butter to melt...wait till it cools and then I inject the turkey all over with the beer and butter stuff it with onions and then salt pepper and butter the skin.. Put it in the fridge overnight and let her get good and soused... I call it drunken turkey..lol. I watched Trisha Yearwoods new show.. have you heard about the no bother turkey? You put it in the oven and cook for an hour and turn it off and let it sit in the oven for like 6 hours... I wonder if that really works.
ReplyDeleteWe've been brining our turkeys for years now, using a similar recipe, and it's fabulous!
ReplyDeleteThanks for sharing at The Fun In Functional!
Thanks for sharing! I always wanted to try brining! will be pinning this for later!
ReplyDeleteWe've tried brining a few times and loved the end result. My dh is the chef for Thanksgiving. I'm not sure if he's doing it again this year, or just going the traditional route.
ReplyDeleteYes! We brine ours too and it always turns out soooo good.
ReplyDeleteI'd love for you to come link up at my link party this week! http://www.gingerlymade.com/2012/11/show-and-tell-2.html
I have never brine a turkey. After ready your recipe and instructions of how to do it, I think it would be worth trying it. Sounds so good. Thanks for sharing. Have a great Thanksgiving. Blessings, Jo-Ann
ReplyDeleteThis looks so good! Yours is the first recipe I found to use broth and ginger.....
ReplyDeleteThis looks so good! Yours is the first recipe I found to use broth and ginger.....
ReplyDeleteWe just pulled ours out of the brine this morning. My husband actually does our turkey because he has a smoker and loves it done that way. He put a dry rub on it this morning & that will sit in the fridge until tomorrow when it goes into his smoker. It makes me drool just thinking about it! Yum! I'm going to have to compare your brine to what he did because now I'm curious! Hopped over from SNAP! :) Happy Thanksgiving & hope your turkey is fabulous!
ReplyDeleteI've been hearing so much about brining. I'm featuring you today... you're a STAR over at I Gotta Create! Thanks so much for linking up with the Wildly Original Crowd at the party.
ReplyDelete<3 Christina
We are a bit un-traditional, being that my husbands mom is from El Salvador. Turkey is a BIG deal there, and delicious, and we start prep the night before, covering it in dijon mustard and garlic, and a half bottle of red wine. Meanwhile, preparing the sauce made with roasted veggies, pasilla chili peppers, capers, pumpkin and sesame seeds, and a hundred exotic spices. Next day, the turkey is cooked in this sauce until it is fall apart tender. It is served on crusty french bread with a couple of sprigs of watercress. Once I had this, I never went back. The sauce is to die for. Happy Thanksgiving!!
ReplyDeleteWere always with family for Thanksgiving, but if I ever get the chance to make my own Turkey I will have to remember this! I've seen it a lot of places this year. Thanks for sharing!
ReplyDelete