Into the Briney

Holiday Turkey Tip. If you are worried about keeping turkey moist when roasting there are a number of ways to ensure that the bird stays succulent. If it’s just a breast, consider barding it… that is wrapping it with bacon. As it cooks, the fat will trap the moisture inside. Be sure to roast potatoes in a pan underneath!

Larger birds will benefit from brining. Mix:

16 oz. of water
2 cups of coarse salt (I mixed smoked sea salt and regular coarse.)
2 cups of sugar
(opt: pickling spices, garlic, etc.)

Bring to a boil, cover, simmer until it’s all dissolved. Let cool. Lay bird, breast side down into the brine and refrigerate it, covered, over night. For hints on cooking it tomorrow, follow this link to epicurious.com.

Happy Thanksgiving.

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