If you are staying on track for Thanksgiving prep, tonight is the perfect time to make up your brine. Then, it cools overnight and is ready to be used tomorrow and tomorrow night for the turkey. You can of course, make the brine tomorrow, but Wednesday is traditionally reserved for dessert making in this house, so getting this out of the way a day early frees up the space on the stove. Here is a snippet from my original brining post:
I have been brining the turkey for many years. It started out with a specific recipe from the Food Network, back when it was just a cooking channel. Now, I use this recipe that seems to work exceptionally well and no matter if you deep fry or roast the bird, it comes out unbelievably moist and flavorful.
1 cup salt
1 cup Brown sugar
1 sliced lemon
1 sliced orange
2 cinnamon sticks
small handful of cloves(1/8 cup)
Add all ingredients to 2 quarts of water to dissolve the sugar and salt. Then add to a large kettle, add the bird and add remaining water, until it is completely covered.
I use a huge kettle. The turkey has to be placed inside, with the seasonings and enough water to cover the bird. Do this the night before and keep in a cool place-really cool, like your fridge if you have one that is empty enough, out in an unheated garage if it is freezing cold outside(this is my normal technique). In the morning, lift your bird out of the brine and dry it off, then cook as you normally do.
In other news, I am excited to announce that I will be reviewing another product. Here is the official announcement :
K5 Learning has an online reading and math program for kindergarten to grade 5 students. I’ve been given a 6 week free trial to test and write a review of their program. If you are a blogger, you may want to check out their open invitation to write an online learning review of their program.