Wednesday evening,
I made a brine for Mr. Turkey.
Why brine?
Brining adds more flavor and moisture
to your bird and keeps it from drying out.
Basically what happens in a brine
is that the salt unwinds the meat proteins,
allowing them to form hollow tubes.
The brine solution travels into the protein,
carrying the flavors of the brine solution -
the herbs, apple cider, and whatever else ingredients
you might put in your brine.
(I've added lemons and oranges to my
brines before and I think that was just
a waste of my lemons and oranges.)
The brine solution becomes trapped inside,
creating a delicious and juicy turkey.
One cup Kosher salt.
One half cup brown sugar.
A bunch of fresh bay leaves.
A bunch of fresh sage.
Sprigs of fresh rosemary.
One cup Kosher salt.
One half cup brown sugar.
A bunch of fresh bay leaves.
A bunch of fresh sage.
Sprigs of fresh rosemary.
About one cup of water to dissolve the sugar and salt.
Stir to mix well.
Turkey in.
Then I added a gallon of apple cider to cover.
I also added in a handful of peppercorns.
I put the cooler back in the fridge
and let sit overnight.
Before you cook the turkey,
rinse the brine off.
And my Wednesday prep work is done.
1 comment:
I've always wanted to try brining the turkey. Unfortunately, I don't have enough room in my refrigerator for a cooler large enough for my turkey and all the other food.
Darn it!!
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