|Posted: 11/11/2013 5:31:39 PM|
What recipe do you use? Thanks!
Who am I kidding? Too tired to drink tequila
Loc: Port Coquitlam, BC
|Posted: 11/11/2013 5:38:49 PM|
I did for the first time this year (Canadian Thanksgiving). I used Pioneer Woman's recipe. I will again. It was really good!
Loc: Salem, NJ
|Posted: 11/11/2013 7:05:09 PM|
We made ours up. I think it had some water, apple cider, brining salt, peppercorns, bay leaves, possibly beer.....
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Ancient Ancestor of Pea
|Posted: 11/11/2013 7:17:54 PM|
I have been using Emeril's Brine recipe for years.
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary
To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.
Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html?oc=linkback
|Posted: 11/11/2013 7:57:48 PM|
thanks for the ideas!
Loc: Skagit Valley, WA
|Posted: 11/11/2013 8:11:21 PM|
I make mine up. Chicken stock and white wine and whatever else I throw in the mix.
Loc: using a "pat, pat, pat" rather than a "swipe, swipe, swipe" -per aimmer
oooh, what you said!
|Posted: 11/11/2013 10:23:52 PM|
I'm not brining mine this year; I'm salting it. I'll be using ATK's recipe with a couple of my own tweaks. It does the same thing, but I don't have to have to have room for a big bucket of salt water in my fridge.
Scrapmaven is stalkin my Kitteh!
Loc: Left Coast
|Posted: 11/11/2013 10:44:26 PM|
We make two turkeys. One is our oven bird, 22+ pounds, stuffed, not brined.
The other is our barbecued bird, which we added several years ago as our guest list increased. It is usually about 14 pounds, we do not put stuffing in the bird, and we brine it because we only have one oven, so it gets cooked on the BBQ.
We use Alton Browns recipe brine plus aromatics. Always turns out great!