First things first: let’s pour some motivational coffee.
Then ask Google for some measurement conversions.
Okay, get mixing!
Turkey Brine from Anne Burrell:
¾ cup kosher salt
⅓ cup sugar
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 teaspoon crushed red pepper flakes
4 cloves garlic, smashed
3 bay leaves
2 carrots, peeled and diced
2 ribs celery, diced
1 onion, diced
One 12- to 14-pound turkey
Combine 8 quarts cold water, the salt, sugar, coriander seeds, fennel seeds, red pepper flakes, garlic, bay leaves, carrots, celery and onions in a large container. Immerse the turkey in the brine and refrigerate for 2 to 3 days.
(This salt was a housewarming gift from my good friends, Bridget and Lindy — they also brought a loaf of bread.)
Just a touch of sugar!
(I’m not yet fancy enough for fresh herbs. Maybe someday.)
My sister shared some veggies from her CSA for Thanksgiving dinner on Saturday. Since these onions were a bit small, I used two instead of one.
Someone was very excited about both the turkey and the sunshine beaming into the house on this gorgeous Thanksgiving day. Can you believe temps in Minnesota were in the 50s? That is insane.
So, that’s a lot of brine.
The bird and the brine are wedged into a cooler to sit until late tomorrow night, or very early Saturday morning. I haven’t decided when would be the better time to remove the bird from the brine. Our friends are coming over for dinner later on Saturday, so either way I’ll have plenty of time to decide.
Sorry, Ellipses, we’ll have to wait just a couple more days!