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[icon] Turkey days a comin! - Thanksgiving!
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Subject:Turkey days a comin!
Time:07:53 am
EEEP! Wait, what am I worried about, just me and my hubby *laff*

I am thinking about doing the turkey brine thing...any hints/tips etc? Going to hunt down Alton Brown's stuff since he knows all. And I hope I got a container big enough to put it in....

I think the dinner plans for this year are:

Turkey
Stuffing
Green Bean cassarole
Funky Mashed Taters
Peas
Gravy

oh, any hints on making real gravey, Mine always fails spectaculary so usually just use Bisto.

Will have to make a non cinnamony apple pie for the hubby and something pumpkin for me.

And convince him to make sausage rolls.
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avocado_wish
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Time:2008-11-08 02:28 am (UTC)
My husband has made the Alton Brown brined turkey for Thanksgiving, and it's really good. The brining makes a huge difference in taste and moisture. The only thing I would change is to cook the turkey a little more than the book recommends (a little longer, and bring the meat up to a higher temp). When we tried to go by the book, the turkey ended up being not-completely done and had to go back into the oven.

As for apple pie, must it have no cinnamon at all? Is your husband allergic? I have a recipe that uses very little cinnamon, and could probably go without it completely. It's also low in sugar and has been very popular with my family.
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camjakefan
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Time:2008-11-09 03:23 am (UTC)
i've been brining turkeys for the last five years. They always come out perfect and juicy. I use a salt solution. I mix a gallon of water with 1 cup of kosher salt and 1 cup of brown sugar or honey and stir until dissolved. Also cut oranges, lemons and put in the solution. Along with rosemary and thyme. and add enough water to cover. I let mine brine for 24 hours. After brining I rinse off, pat dry, then stuff the inside of my turkey with lemon, orange, rosemary, sage, thyme, and onion. After that I season with salt and pepper amd rub a little but on the skin and under the skin of the breast. I cook it at 425 for the first 30 min, then lower then to 350 to finish cooking. Always perfect.

If your husband doesn't like cinnamon, I'd suggest using dark brown sugar and nutmeg to give the pie good flavor and vanilla. If allergic to cinnamon you can use allspice instead and no nutmeg because it takes like a mix of nutmeg and cinnamon.
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