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Date: Dec. 3, 2006
Tags: None
A few months ago, on a discussion group for real estate agents around the world, someone mentioned 'brining' a turkey before cooking it, to make it more tender and flavourful. My friend Andi Durbin from Denver, Colorado, send this method for brining a turkey. . . .
BRINED TURKEY
1 fresh turkey
18 peppercorns
2 cups Kosher salt
6 sprigs fresh thyme
1 1/2 cup brown sugar
5 cloves garlic, crushed
1 large thumb ginger, sliced (optional)
8-10 juniper berries (optional
The evening before cooking, bring 2 quarts of water to boil, add salt and sugar, and stir to dissolve. Add remaining spices and simmer for several minutes, then cool. Pour into a clean 5-gallon bucket and place in refrigerator, or in garage less than 40 degrees. Add about 2 gallons of ice water, turkey, and enough cold water to submerge bird. Cover and brine overnight. Remove, rinse, pat dry, season and roast.
Thanks Andi!
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