Today has two things to check off, but both are not going to be a big deal. First, the brine. No matter what turkey you buy, a simple brine can really make that main course shine. Brining just adds depth of flavor throughout the entire bird. I love doing it, and it even comes through the turkey carcass when I am canning up leftovers. Here is my recipe:
Turkey Brine
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. If you are making this the day before you need it (as I do) now is the time to place it into the fridge.
The day before Thanksgiving, add the chilled brine to a large kettle, add the bird, and add enough 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 you are cooking it 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.
Making Brine takes about 15 minutes max, so the second thing to do is tidy up. I know, I don’t like housework at all. I mean, I really hate it. But this is not ‘That’ kind of deep cleaning housework. This is looking around and tidying up the rooms where people will gather. The bathroom needs cleaning (when doesn’t it?) and wherever your guests will be sitting to eat should be cleared out. The kitchen is a much loved gathering place, if you can, clear off space so guests can sit and chat, OUT of your way.
All this really means is a gentle reminder that the day your guests are coming is NOT the day to worry about cleaning up. Do it early, and do it fast. You will be so glad that you did.
