That is the question this Thanksgiving season.
(photo of maple-brined turkey from the Food Network)
Pioneer Woman had blogged about brined turkey last year,
and I considered it until it became evident that I
wouldn't have to attempt a turkey.
I had decided about a month ago to give it
a try so I have been researching recipes.
There are only a gazillion different brine recipes and every other show on the Food Network is brined turkey. I have found recipes for Spanish Rub brine, bay and lemon, honey, maple, herb-crusted, and beer brines.
We have decided to give Anne Burrell's recipe a try.
She has the show "Secrets of a Restaraunt Chef"
and I secretly think she is Guy Fieri's twin.
At any rate we are going to do her Brined Herb-Crusted
Turkey with Apple Cider Gravy.
- 7 quarts water
- 1 quart apple cider
- 3/4 cup kosher salt
- 1/3 cup granulated sugar
- 1 large onion, diced
- 1 large or 2 small carrots, diced
- 3 ribs celery, diced
- 1 head garlic, cut in 1/2 equatorially
- 1/2 bunch fresh rosemary
- 1/2 bunch fresh sage
- 6 bay leaves
- 1 12 to 14 pound turkey
- 1 bunch fresh rosemary, leaves finely chopped
- 1 bunch fresh sage, leaves finely chopped
- 3 sticks butter, room temperature
- Kosher salt
- 1 large onion, cut into 1/2 inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2 inch dice
- 2 ribs celery, cut into 1/2 inch dice
- 4 cloves garlic, smashed
- 2 Granny Smith apples, cut into 1/2 inch dice
- 5 bay leaves
- 1 cinnamon stick
- 1 bunch thyme
- Kosher salt
- 1 quart chicken stock, divided
- 2 cups apple cider, divided
- 1/2 to 3/4 cup all-purpose flour
Of course, Thanksgiving is still 11 days away so I may change my mind ...
once, or twice or six times!
Anybody out there have any experience with brining a turkey?