November 21, 2013
What is your favorite part of the holiday meal? For me, it is the turkey. There is something about the challenge of making it taste wonderful year after year, no matter where it came from.
We have had turkeys from the farm, turkeys that my husband has smoked or deep fried, frozen turkeys that thawed overnight in the tub on Thanksgiving Eve (don't ask), and fresh turkeys from various employers around the country. No matter where it came from, every bird tasted better with brining.
Brining a turkey has come back into favor in recent years. It is a simple concept: Soaking the bird in a vat of deliciousness, with plenty of salty goodness to suck in that flavor with.
My recipe is simple but effective. Enjoy!
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