Brining bring it!

http://vimeo.com/80568644

And now we officially are in brining mode!  The video pretty much explains the process but I wanted to include a tip or two.  You can be as creative as you want, the point is to bathe the turkey.  What I do is get a clean pot, as you will notice the pot I used is pretty much used up but sturdy.  It’s been through tamaleville, birriaville & pozoleville but it works!  I put aluminium foil at bottom, put my turkey in and pour on the brine… herbs and all! Then get ICE COLD water in a pot as I did on video.  Some people put a bag of ice and fill it with water and add it to the brine. I just put water in the freezer ready when available. Each to their own liking 🙂

I have a large lid that comes along with this large pot. This pot is a tamale vapor pot with holes built in so I was able to use it as a cover lid. If you don’t have one, find something close to it. Be creative  🙂

Once lid is on top of turkey, it might shake from side to side (the lid not the turkey) Lol!  Soo, what I do is get a brick from my front yard, wash it &  cover it with aluminium foil and place it on top of the lid. It holds it in place so the turkey is submerged in brine.  If a little brine comes out it’s okay it doesn’t have to be perfect, it will still be delicious! 🙂

After 24-48 hours take out the turkey, rinse it from the inside of cavity and outside, legs and all just as your bathing a baby! Give it some Loveeeee, pat it dry with some towels and its ready to stuff it. I don’t stuff it with stuffing as it’s not sanitary you can get bacteria even though your going to cook it, but everyone is different if you have always done it that way then do it that way.  I prepare my stuffing as a side dish.

What I DO stuff the cavity with is herbs, spices and citrus fruits.  I include rosemary, slices of lemons & oranges, laurel leaves and put baby potatoes around the outside of turkey with sprigs of parsley.

HAPPY THANKSGIVING!!!!!

Turkey brining a la mode!

In this blog, I will be writing about the brining process of a turkey.  After watching this video I couldn’t help but to see it runs in the family! Lol!  Actually, I was very tired I went to bed about 2 am but that is no excuse. I believe when you are passionate about something which to me is “cooking” then this is how my passion comes out.  Passion to me is Love! 🙂

So, now off to the nitty gritty!  Although I made a video and it describes what ingredients I used and how I made my brine, I will write it as well in case i missed something.

Ingredients:

Half of cup of Kosher Salt

Half of cup of Sea Salt

1 Carton of Brown Sugar

2 Qts of Apple Juice or  Apple Cider or you can replace Apple Juice for 1 Carton of Chicken Broth.

2 oranges

2 lemons

Celery sticks (optional)

Seasonings (rosemary, pepper, thyme, sage, ginger, garlic, laurel leaves, onion, whole cloves, any dried ingredients you want)

Instructions:

You will add everything to a “pot”.  Apple Juice, Half cup of Kosher salt, Half cup of Sea Salt, package of Brown Sugar, 2 oranges cut in half and 2 lemons. You can add more if you want depends how fruity you want it. I use 2 of each.  Celery sticks and all dried ingredients: (rosemary, pepper, thyme, sage, ginger, garlic, laurel leaves, onion, whole cloves)

Boil to high heat and then to medium heat until it starts to smell really yummy.  Mix the salts well because these are the most important ingredients in making a brine. The turkey meat will dissolve with the salt and do not worry, the turkey will not be salty.  All it does is break down the meat to make it juicy.

One tip: If you are going to use “Chicken Broth” instead of the “Apple Juice” look at the carton to see if it’s  not “low sodium” if it’s not, then you will use less than half a cup of sea salt and kosher salt. The turkey then will be too salty.  So, to be on the safe side buy low sodium chicken broth.

Another tip: Kosher salt has less content of salt soo, it’s not salty. It’s not like regular table salt. This is why you are able to use 2 types of salts.

And that’s it! Your Done!  Just let it cool down or put it in the refrigerator so it can chill.

I will make another video brining the turkey.  Stay tuned!

~ Laura~