If you have the hankering to brine your turkey friend try this one:
Cider Brine:
1 gallon of cider
1 cup of Kosher Salt
3 oranges cut in half
Fresh tarragon- I used the whole box
Whole Cloves---->a palm full
(You could add a bottle of good bourbon to this and it would only improve it)
2-3 bags of ice and an ice chest
oh yeah and the turkey, thawed, rinsed and patted dry. Giblets and Neck removed please! ( I'm using a 12lb., if you have a bigger one increase the recipe.)
Bring the first five ingredients to a hard boil. Turn the burner down and let simmer for 10 minutes. Afterwards let the brine cool down to where you are able to handle it. Once cool put your brine and 1 bag of ice in the chest. The ice will mostly melt and bring the brine temperature down further. Feel the brine with your finger and make sure it is cool enough for the bird, if it's not add more ice. Once it is very cool (because you don't want to semi cook your bird in the brine), let your friend dip into his lovely bath. Keep him there for at least 24hrs and up to 48. Turn once or twice to make sure that your friend gets soaked on both sides well! Keep adding ice to keep the little guy nice and cold!
Take the birdie out and rinse him off. Pat dry with some paper towels. Now he's ready to go tanning.
I like to create a frozen herb butter log , and stick the frozen cut medallions under the skin. I will then rub my friend down with more butter and salt and pepper. Cook according to the specifications about poundage and what not until birdie is golden brown!
Chester will be beautiful and delicious. This recipe literally makes the meat fall off the bones! It's my husbands favorite!
Happy Thanksgiving! Watch Alice's Restaurant. It's the only Thanksgiving movie that I know of! Trailer is Well look at Arlo!
arlo
Love love love,
Meg
