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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5 Responses to Into the Briney

  1. Fairfax says:

    My chef friends are brining theirs for 24 hours and then injecting it with brine and then cooking it.

  2. Brining the brined… wow. Suspenders and a belt? Must be something to it. I have used injectors and they are loads of fun. Happy Thanksgiving.

  3. Robin says:

    Okay…my tip may not be elegant but it sure is easy (but not for those who love stuffing). Fill the inside of the turkey with orange slices, a pear & apple–quartered, a small onion & the tops of celery & carrots. Rub outside of bird with garlic, sage, salt & pepper. Place INSIDE a brown paper grocery bag that you’ve lubed up with unsalted butter. (This is a hideous procedure but the results are well worth the trouble.) Close bag, place in roasting pan and await the juiciest turkey ever.

    Happy Thanksgiving!!

  4. Pamela says:

    I do hope you are having a wonderful Thanksgiving holiday.
    You hot toddy recipe below is a keeper!

  5. Paula says:

    Yes, Thanksgiving is over and the leftovers have been consumed. But it is not too soon to start re-thinking the menu for next year–try rubbing the turkey with some sort of seasoned salt (we use a local dry rub, Misty’s seasoning), and then thread it on the rotisserie and into a preheated grill, lid closed. Our 10-pound turkey took about two hours. We order a fresh turkey from our local butcher and pick it up Wednesday afternoon before Thanksgiving. This has produced wonderful results for our family–and best of all, it takes the mess outside. Then I have two ovens to use for the day. We added popovers to the menu about a year ago, and they have become the high point of the meal. We use Ina Garten’s recipe. Since they have to be done at the very last minute and served immediately, it is best to serve champagne in the kitchen while coordinating the popovers. Cheers!

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