Saturday, November 28, 2009

Wednesday Evening. Rosie Brines Her Turkey.

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.
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:

Hairball T. Hairball said...

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!!