Green Room - Week 10 - Day 1

[clauderainsrm.livejournal.com]

Good morning and welcome back to the game!

Yes, I'll go ahead and confirm the obvious that the new topic will be out later today!

I haven't had a "break" in the game before, so I'm hoping that people convince me that it's a good idea by all coming back!*G*

So how was everyone's extended weekend? How are you planning on getting by this week?*G*

Comments

[jfargo.livejournal.com]

This is the recipe given to me by an LJ friend, but I didn't do it exactly as they suggested. I cut the amount of salt by about 1/4, and didn't use the 5 gallon bucket, since I have a large stock pot I could use.

Ingredients:
1 gallon vegetable broth
1 cup sea salt
1.5 tbs crushed dried rosemary
1.5 tbs dried sage
1 tbs dried thyme
1 tbs dried savory
1 tbs whole peppercorns
1 gallon ice water

Yields enough for a 12 lb turkey. One-an-half or completely double the recipe for a larger bird.

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, peppercorns and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.

When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.

Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.

Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

[spydielives.livejournal.com]

Oh sweet! Thank you.

[jfargo.livejournal.com]

After it's been brined, if you want an even more flavorful roast, you can do the following:

3/4 cup olive oil
2 tablespoons garlic powder (optional)
2 teaspoons dried basil
1 teaspoon ground sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

Preheat oven to 325 degrees F

In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.

Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 170 degrees F. Remove bird from oven, and allow to stand for at LEAST 30 minutes before carving.

[spydielives.livejournal.com]

My kids are going to love you.

[jfargo.livejournal.com]

*laughs*

I've actually never made a turkey before Thanksgiving.

Without tooting my own horn, it was the best turkey I've ever had. :)