Wednesday, November 24, 2010

Happy Thanksgiving, Y'all!

If you haven't done so yet, go BRINE that bird NOW! Why brine? Brining makes the turkey moist and juicy. The salt is crucial here. Salt causes the meat tissues to absorb water and flavorings. It also breaks down the proteins, resulting in a tender turkey. Despite the moisture lost during roasting and the long cooking time, you still end up with a juicy bird. See here for brining instructions. 1 gallon of water 1 cup salt 1 cup sugar You could throw in some peppercorns or allspice berries. Throw in some lemons, limes, and oranges if you like, although I think it's a waste of lemons, limes, and oranges. Throw in a bunch of bay leaves since I have a thirty foot tall bay tree. You can add other herbs too. Add 1 pound of buttah. Cover bird in liquid. (Remove giblets first.) Brine 24 hours. I was kidding about the buttah.

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