Tuesday, November 20, 2007

The Foaming Brine

Oh my darlin', oh my darlin', oh my daaaaarrrrlin' Clementine! Thou art lost and gone forever, dreadful sorry, Clementine!

Enough of the goofy song. I had it in my head because I just baked my Best and Juiciest Turkey Ever, thanks to the brining process, where you soak a thawed bird in a salt solution for a great long while--at least 12 hours--I soaked mine over 24 hours. It is a fabulous prevention from dried out, need-more-gravy, stick-in-your-throat white meat.

Jason found this recipe in the Mobile Press:

3 c. Kosher salt
3 c. brown sugar
3 T. cracked black pepper
8 or so bay leaves
8 or so garlic cloves
Enough water to cover the turkey

And then you can add apples, oranges, cinnamon, rosemary, or whatever's clever. I threw in 3-4 sprigs of fresh rosemary.

I baked the turkey breast side down, according to Perfect Turkey.
Scrumdiddlyumptious.

And, since so many of you asked, I found the Bitty Booties pattern link on beesnest. Heather is a fun crafter to follow.

Happy Thanksgiving!

7 comments:

heather said...

Glad for the turkey cooking how too. This year will be my first year making one. And the booties are adorable!! I have Freshcut on my favorites too, she is a neat crafter.

krista said...

Didn't you take a picture?

Sherri said...

This recipe looks like a keeper. My mouth is watering. :)

Kevin said...

You couldda added a couple bean sprouts to the mix, too. You really missed out on that one.

Cottonista said...

Kevin, I opened my ironing board yesterday, and some pecans fell out. Know anything about that?

Anonymous said...

Happy happy Thanksgiving! Hope it was geat! I was a Joyce-clone and baked pumpkin, maple syrup yeast rolls and cakes and cookies...So proud of me...Miss y'all very much!

Cottonista said...

I miss you too, anonymous!