Wow, it has been a looong two weeks! If you’ve been wondering where the new posts are, the answer is that I’ve been literally unable to post…all due to some WordPress glitch…or my hosting company…or some other alien force that simply did not want me to update you with delicious Christmas goodies. The good news is that it looks as if it’s fixed, there’s still plenty of time before ol’ St. Nick slides down our chimneys, and plenty of posts and recipes coming your way!
In the midst of all of that technical stuff, I actually have been out having some fun, too! I flew to LA to film a cooking show for which I was one of the judges! I have many great pictures to share with you – can’t wait! I’m legally bound to not share many of the details yet, but there are some photos that I can post very soon!
So what is brining and why should you bother? Brining hydrates the cells of muscle tissue making it more tender and juicy. Using a mixture of salt or sugar with water, the protein (in this case a turkey) is submerged in the brine mixture for at least 8 hours or overnight. You can add seasonings and flavorings to your brine to boost the flavor of the meat, too. For our Thanksgiving turkey this year I used a soy brine that turned out wonderfully!
One important thing to consider before you brine a turkey (or other large protein): be certain that you have a container large enough to hold both turkey and brine. Don’t underestimate how large your container needs to be! The turkey should be covered completely in brine, so do your work ahead of time. Turns out the turkey I bought was so large that it didn’t fit in my usual container…enter the brining bag. I put the bag in my roasting pan, added the turkey then poured the brine over…voila! Worked like a charm, plus I had zero cleanup! I highly recommend trying these as they made my turkey cookin’ much easier!
How to Brine a TurkeyPrint
- 2 gallons cold water
- 10 ounces Soy Sauce
- ½ cup kosher salt
- ½ cup sugar
- 2 tablespoons dried sage
- 2 tablespoons dried celery seed
- 1 tablespoon dried thyme
- The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stockpot, or a 5 gallon bucket, mix water with remaining ingredients. Stir well until all salt is dissolved. Place turkey in pot, cover with a lid and refrigerate overnight, or at least 8 hours. Remove turkey from brine, rinse well. Follow your regular cooking instructions.