well, since everyone is status posting re turkey day prep, I will too! I dry brined our turkey this morning, loosening the skin from the flesh around the breasts & legs, then putting kosher salt into those areas & wrapping the bird in saran. It makes the turkey OUTRAGEOUSLY moist & yummy. I also use a baking soda/salt rub on the bird before roasting, and fill the cavity with herbs & garlic from the garden, apples & oranges from the trees on the property & anything else we feel like. We also put home grown onions, carrots & celery under the bird to flavor the pan drippings which will become gravy... Tonight I am making the stock from which the gravy will also be made (neck, wing tips, onions, garlic, leek tops, carrot), and the cranberry sauce. Grinding the cranberries in my Moms very old Kitchen Aid stand up mixer (a wedding gift to she & my father!!), and making the cranberry sauce. Im going to try & replicate the recipe my Mom made every year, in her honor.
Posted on: Thu, 28 Nov 2013 00:58:05 +0000
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