Man it has been a busy couple of weeks.
I have failed you as a blogger and please forgive me as I have done the cardinal sin of not posting this fast enough. But alas I like to make myself feel better as I have at least posted it prior to Thanksgiving! Yes? Yes??
THERE IS STILL ENOUGH TIME I PROMISE. You can brine everything Tuesday or even Wednesday and STILL be in time for Thanksgiving …and I promise you…you’ll walk out of T-Dinner feeling like a ROCKSTAR!
This will be quick. It’s SO easy, you won’t regret it.
BRINE. THAT. BIRD.
1 gallon of water (16 cups) in a giant pot!
Add 16 teaspoon of Better then Bouillon Vegetable Bouillon (this equates to 16 cups of Bouillon)
Add 1 cup of Sea Salt or Kosher Salt – NOT TABLE SALT or you may die of salt overload from puffiness or, on a more serious real person note….HIGH BLOODPRESSURE/STROKE. And no one wants that on Thanksgiving. I am thankful to be alive. And that you are alive and reading this. 🙂
Add all thee dried herbs. Rosemary (make sure to crush it a bit), Sage, Thyme, Poultry Seasoning.
BOIL THAT BABY.
Mix. Make sure salt is disintegrated.
THEN. Cool it. Not you. The bird. Once it’s cool, add 8 cups of Apple Juice, and another
gallon 8 cups of ICE water to your brine.
THROW THE BIRD IN THERE and make sure the inside cavity is filled with the brine! THEN…VOILA! WAHLAH! MAGNIFICO!
Brine the bird for no more than 24 hours. I actually would recommend 12-18 hrs. MAKE sure it’s cold and food safety safe. No need to poison everyone on Thanksgiving because you didn’t keep the bird cold enough…
Also please use a brining bag; trashbags are NOT food safe…
Once the bird is out of the brine…RINSE the bird with water; you don’t want a salt lick. 🙂 MAKE SURE YOU PAT THE TURKEY DRY AFTER RINSING IT.
Please remember!! Brined Turkeys cook must faster; I don’t want to tell you a time formula but I highly recommend cooking it breast side down for the first hour to two hours (depending on the size of your bird), then turning it over breast side up for the remainder of the time. After that, blast the oven up to 450 – 500 degrees to brown the skin.
1 Gallon of water
16 teaspoons of Vegetable Bullion
1 Tablespoon of Dried Rosemary
1 Tablespoon of Dried Sage
1 Teaspoon of ground Thyme (you can add more but I think thyme taste like DIRT if you add too much)
1 Tablespoon of Poultry Seasoning
8 cups of Apple Juice
1 Gallon of Water Sorry! It’s 8 cups of ice water.
Equal parts EVERYTHING:
If you dry rub your bird, please make sure you melt butter or use olive oil and coat the outside of your bird, then sprinkle it on; you don’t have to do this, but I love the extra flavor it brings.
Salt the inside of your bird; don’t go crazy! You did brine the bird!
2 Celery stalks
1 large Onion
2 large carrots
5 Garlic Cloves
OPTIONAL: 1 Orange (I don’t like the citrusy flavor but A LOT of people do)
Stick it in the bird’s booty after salting and seasoning! BOOTY.
Last Tidbid: I highly recommend taking cold unsalted butter, slicing it to thin square pieces, dipping it in the dry rub, separating the skin and putting the seasoned butter in between the skin and meat. This not only adds extra flavor but also helps tenderize the bird EVER MORE. And who doesn’t like butter?!
Also, whatever you season your bird with on the skin, even if it is just salt and pepper, this will taste amazing. Just don’t do anything weird that you wouldn’t normally put on a bird…like cinnamon or nutmeg or weird non-birdy ingredients; we don’t want your bird to taste like pumpkin pie. Gross.