Monday, November 22, 2010

How to Brine a Turkey

My camera is MIA; I know it's around here somewhere, but I couldn't put my hands on it this morning. And I have quilty things I wanted to show! Hopefully, Mr. Camera will turn up later today and I can get some photos posted.

I haven't shared a recipe in some time, and felt this was the perfect time to share my Turkey Brine recipe. Last year was the first time I'd ever tried this. And I must say, it was the most delicious, moist, and flavorful turkey I have ever roasted! Who knew that this could make such a difference! I've always preferred the side dishes over the turkey at Thanksgiving because every roasted turkey I'd ever tasted was dry and bland. But now I know the secret!

Here's the recipe I use.

I put the brine and turkey in the biggest bowl I have, and I usually brine it for a couple of days instead of the 12 hours they suggest. Make sure the turkey is already thawed, if you bought it frozen. I also flip the turkey over in the brine half way through the brining time.

This year, I'm only roasting a turkey breast since we aren't having a crowd: just hubby, me, and Daughter 1. So the meal will be a bit pared down and simple. But we are all looking forward to a nice, quiet Thanksgiving.

2 comments:

Susan Ramey Cleveland said...

I was just thinking this morning about brining the turkey. Thanks for the info. I might try it.

Lynn Weathers said...

I have never brined a turkey before but was thinking about trying it this year. Thanks for the recipe!!