November 25th, 2008
I am currently soaking Our Thanksgiving turkey in brine this year. Brine, at least this one, is a salty/sugary concoction that is supposed to improve the texture of the turkey and make for a plumper bird.
I took an Emeril Lagasse 
recipe and added a few goodies and a little different technique. I have tried a chicken prior to this (soaking in Brine) and it worked out quite well. I'll pass along the process once I see if it works ok.
The 20 pound Turkey is presently in a Ice bath / Brine soak in an ice Chest. I'm glad My wife is willing to experiment with our food.
Our Turkey From Last Year.
Trying Something Different
Posted by Beamer at 5:35 PMThis entry was posted on 5:35 PM and is filed under blogging, cooking, Living in California, protein, Wife . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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2 comments:
good luck with the brining my friend. we tried useing that technic with a recipie from the Simply Ming show on PBS. we did the time that was stated and the ribs got really salty.
OOPS,I forgot to wish you and your family a Happy Thanksgiving!
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