Wednesday, November 21, 2007

Pre-Thanksgiving Post

The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving. ~H.U. Westermayer

What I will be doing today:

Turkey Brine

1 gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1 gallon ice water

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.


I will ALSO be reviewing my galley's for "Don't Fence Me In".

You remember, the story with the GORGEOUS COVER!


You Are The Stuffing

You're complicated and complex, yet all your pieces fit together.
People miss you if you're gone - but they're not sure why.

Oooh... complicated. Nifty.


Allie Boniface said...

Ooh, I do love the cover! Happy I will be putting in a full day at school & then coming home to tackle the kitchen...

anno said...

That brine sounds delicious! I'll be doing much the same, plus preparing the cranberry sauce.

I still love that cover!

Eileen said...

Even talking about stuffing makes me hungry.

Have a great thanksgiving!

Melissa said...

I have never brined my turkey. I will be making my cranberry sauce today though. And shopping. I've yet to buy anything for dinner tomorrow except green beans and sparkling apple cider!

Brandy said...

We have everything we need for tomorrow. BUT, we don't brine our turkey. We plain 'ol roast it. *g* (Well, not plain as the hubs likes to inject the bird! *G*)

Have a great day!
I like that cover more and more every time I see it.

Dru said...

I really love the cover, it is so nostalgic.

You Are Mashed Potatoes

Oridnary, comforting, and more than a little predictable
You're the glue that holds everyone together.

Have a good day!

Jen of A2eatwrite said...

I haven't done the brining thing... some year, maybe!

Love the cover!!!