Friday, November 20

{thanksgiving favorites} - turkey brine and baste!

The bird, the big bird, the center of the meal. I love cooking a turkey. Taking care of it, nurturing it until done to golden perfection! Ok but a little story first. The first Thanksgiving I ever made I was in Pennsylvania and we lived close to some turkey farms. I thought great I will get a fresh bird. Not knowing how big of a bird to get (and I love Thanksgiving left overs) I think I bought a bird that was close to 28 pounds. Really. It was so big it barely fit into my oven. Well I dressed it rinsed it, prepared it. I basted it and had a large yet beautiful bird. After all of that fiddling with that large bird ... I couldn't eat it. Nope no way. It was bizzare. Everyone else thought it was the moistest bird they had ever had. I guess I let my emotion get away with me and got too attached to that bird.

turkey brine adapted from Martha Stewart

I have never actually brined my turkey but my mother has and it was fabulous. SO that is my plan this year. A brine is a salt solution that will keep your bird moist through the lost roasting process. I went to Martha because she helped me cook that first bird I mentioned above.

7 qts water
1 1/2 cups corse salt
6 bay leaves
2 tbls black peppercorns
1 tsp dried mustard seed
1 bottle dry white wine
2 onions quartered
6 cloves garlic
bunch of fresh thyme

Remove the giblets and wash and pat dry the bird. Bring the water with the herbs to a boil and let cool. add the wine . Soak the bird in a large stock pot or lined trash can for 24 hours and then roast your bird your favorite way. enjoy!

turkey baste by ann west

2 sticks butter melted
1 cup wine
pepper & salt

Baste the turkey with its own juices and this mixture! Have a great bird!


DesBisoux said...

brussel turkey...yay! and that receipe sounds good!
i need to check how much is 28pounds and kilos to get a better idea but it sounds huge!!how many days of leftover did you get from that?
anyway, it sounds like it going to be an wonderful family meal.

Christina said...

that brine just makes all the difference.

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