Wednesday, November 26, 2008

Brine your bird

Turkey has been brined! (And there was much rejoicing!)

This year's Coburn Brine Recipe
  • 1 cup salt
  • 1 tbsp dried crushed rosemary
  • 1 tbsp dried thyme
  • 4 bay leaves
  • 1/3 cup packed brown sugar
  • 1 medium onion, quartered
  • 1 orange, quartered
  • juice of 1 lemon
  • 1 tbsp freshly ground black pepper
Remove neck & gizzards, set aside. Place all ingredients in large pot (we have a big, mongo pot and this just about all we ever use it for); place turkey in pot; cover with cold water and refrigerate overnight.

If you've never placed your bird in a brine before roasting it you do not know what you are missing. The meat comes out so moist and succulent. It's awesome.

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