Bamboo and I were skeptical at first. There's nothing like hosting a giant bag of raw meat au jus in your fridge for two days. Yet everyone speaks so highly of this whole brining the turkey thing so we decided to give it a shot.
Brined Turkey, Bartlett Pear Stuffing, & Hardwood's Shiitake Mushroom Gravy
We're glad we did. The brine wasn't too complicated to put together - just a few unusual spices and a whole mess of salt - but it did add flavor and moisture to the turkey. This Thanksgiving bird was the first prepared by either of us and the brining process probably saved us from serving dry meat. You go, salt and citrus.
The brine recipe we used can be found in the recent holiday issue of Cottage Living or HERE. Bamboo and I enjoyed this little science experiment because, although it was sometimes gross to think about what exactly was sitting in our fridge, it resulted in the most oishi Thanksgiving main.
For these reasons, I, Cardboard, declare this a Design Boner.
1 comment:
Oishii, you mean. ;)
It was oishii indeed! Our Thanksgiving meal turned out great. I am super proud of us!
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