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November 12, 2013

HOLIDAY BRINED TURKEY.....SELECTING YOUR CENTERPIECE


May Mobley! 
I believe the TURKEY  is supposed to be the centerpiece at Thanksgiving! 





Well, before I could select a candle for the center of the harvest wreath, someone decided it looked like a good place to curl up and get cozy! I think she felt like she was in the woodlands. Well, you know she may be right.....a kitty cat centerpiece can be considered a unique design for the holiday table! So my darling, for the time being, it's all yours!

What's your favorite way to prepare your turkey? We have done various methods over the years including roasting, smoking and frying! Have you ever "brined" your turkey? I did this one year, with a store bought turkey brine from Williams -Sonoma and had great expectations. But alas, I was very disappointed. I knew I could do better with a homemade brine and I was absolutely correct. If you develop a good brine recipe, you will be certain to have a moist and flavorful turkey! It's delicious, aromatic and very festive!


TURKEY BRINE MIX
1 cup coarse sea salt
1/2 cup brown sugar, packed
1 T. sweetened dried cranberries
1 T. orange zest
1 T. dried apples
2 t. peppercorns
1/2 t. dried thyme
1/2 t. dried sage
1/2 t. dried rosemary
1/4 t. garlic powder
1 shakes red pepper flakes

Combine all ingredients and mix well. Ready to use immediately! 

Add turkey brine to 1 gallon of boiling water. Cool thoroughly and chill. Take an 18-20 lb. turkey and the brining liquid into a very large container. Add enough cold water to cover the turkey. Keep refrigerated, covered, for 12-24 hours. When you are ready to roast your turkey, rinse with cold water and pat dry. 

8 comments:

  1. The kitty in the middle of the table wreath is so cute. I know at least one of my little pups would try and make it theirs, too {perhaps not up on the table though - but right out of the storage box!} LOL!!

    I've never had a brined turkey, but it sounds delicious. I found a recipe for Oven Roasted Turkey with Sage Butter, by Tyler Florence from the Food Network a while back and have used every time I roast a turkey! It's so tasty. Here's a link to the Recipe on my Blog: {http://thecomfortofasafeplace.blogspot.com/2013/10/thanksgiving.html}

    Jan

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    1. Thank you Jan for your sweet comments and for visiting Estelle's! So appreciate learning of your blog and will certainly enjoy reading all of your posts!

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  2. Looking good, Miss Mobley. Annie and Sierra give you 'two paws up' in your choice of a resting place today. Thank your mom for her kind words on Molly. Much appreciated. Hugs

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    1. Thank you so much Deb! Please keep us updated on sweet Molly and her babies! Love...

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  3. I laughed out loud when I saw Miss Mobley making herself comfy as the Thanksgiving centerpiece. That is something Miss Cassie would like to try. Head bonks and paws up from the kitties and thanks for the recipe.

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    1. Thank you Snap! She is a toot for sure! Don't know what we would do without her!

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  4. My sister has always wanted to brine a turkey but is hesitant because I'm salt sensitive. Does brining increase the amount of salt in the meat?

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    1. Hi Terri! Here is the key when brining......you would only want to brine a fresh turkey. Do not brine a turkey that has been injected with a brine already or a self-basting turkey as this type of turkey would already have salt added to the turkey. The salt will be eliminated when you discard the brine and rinse the turkey prior to roasting it. The purpose of the brine is to have a moist turkey when roasting it. Also ensure that you cover the turkey when roasting it to hold in the moisture . Remove the cover when you are ready for the turkey to brown. It is really a delicious way to prepare this! Hope you give it a try!

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