Well, as a Canadian, we celebrate Thanksgiving in October.  Whatever date you celebrate isn’t really a big difference.  We all celebrate and are thankful for so much!  This year, my sister made an outstanding Thanksgiving dinner.  Turkey, stuffing, roast potatoes, roast sweet potatoes, mashed potatoes, mashed butternut squash, homemade gravy from the dripping…………is your mouth watering yet???  We did one thing today, that really melted my heart.  We said Grace, and then we all went around the table and said what we were thankful for……….without a doubt, everyone was grateful for our health, having each other, and the wonderful meal……………..

So what is this post about, besides making you all salivate over my sister’s incredible meal you ask????  I will share our shared secrets to a juicy turkey……..it has to do with the BRINING!!

So here is what you do:

take a clean large garbage bag (heavy duty preferably!)

put your thawed turkey into the bag at the end (not really important of the size)

1 cup brown sugar

1 cup of salt

2 oranges cut in half, and squeezed for the juice

2 lemons cut in half, and squeezed for the juice

3-4 sprigs of thyme

2-3 springs of rosemary

enough water to cover the turkey

swish in the bag until mixed

put the bag with the mixture into a vessel, that will hold the turkey and all the liquid, and not seep out

put into the fridge for at least 24 hours, ensure to turn from time to time, to ensure it gets enough brining

I usually put it breast down first and for the longest time, the back doesn’t need as much brining.

once ready to begin roasting, remove from the fridge, and rince with cool water

Let it stand to come to room temperature before going into the oven, but not too long, about 2-4 hours depending on the size.

Put into your roasting dish spinkle with good quality oil, season with salt and pepper

Cook at 325 degrees, for 1 lb cook for about 20 min. Internal temperature at the breast should be 170 degrees.  That is approximate, but Once done, let it rest for at least 20 min.

If the label gives you more details, follow that.  This post is intended for the brine.  Interestingly, you can do the same for chicken, but for shorter times.  More to come on that soon!

 

Hope you enjoyed this post, let me know if you try the brine.  I’d love to hear from you!