It's Monday of Thanksgiving week! Like other households, we are gearing up for a day of feasting and fellowship while giving thanks for the blessings that have been bestowed on us. On Thursday we will be having Grandma, two cousins from out-of-state, and six or seven international students eager for a taste of an American Thanksgiving experience.
Today was spent doing some regular work, and then in the afternoon I got a chance to do fun work in the kitchen...
In addition to baking two different kinds of breads, I put our 28lb. turkey in to brine for the next three days. Not strictly "sweet" - I decided to include the recipe we use for some people have expressed interest in learning how to brine a turkey. This will make your turkey refreshingly moist, even after roasting in your oven for five or more hours!
Recipe for Turkey Brine:
After rinsing out the turkey, remove giblets and other unnecessary parts included. (Fowl should be defrosted beforehand).
Place bird in large, heavy duty, trash bag inside a large cooler.
Add 1 cup of salt (regular table salt)
Add 1 cup of white sugar
Then pour in between 3-5 gallons of water, enough to entirely cover the turkey, which should be placed breast-side down.
Tie trash bag securely.
Let soak for 2-3 days in the bag, inside the cooler on your porch (that's what we do, since the cool temperatures allow us to have extra "refrigerator" space) - turning once a day to the opposite side.
Thursday (Thanksgiving morning)
Proceed to follow your normal roasting procedure.
Recipes will be following shortly for the breads I made today!