Mako Shark II
Fish are Friends not Food
So...
I say to the Thee Original $pousal Unit, "Hey! We've Brined chickens before we cooked them; why not a Turkey?"
She adroitly points out, that we don't have anything large enough to brine a bird of that size in.
She had a valid point. (But this is the part of the story that being a Reefer comes in.)
I think to myself, "Self, why not a SALT Bucket to brine that 20# turkey in???"
And so that's exactly what we did.
Here's a perfect adaptation for a clean Oceanic Sea Salt bucket:
We submerged the bird in the brining solution (about 16 cups of water, 2 cups sugar, 2 cups salt, 3 Tbls black pepper, 10 gloves of crushed fresh garlic and a Tbls ground Thyme) and stored it, Bucket and all, in the fridge for a day before we cooked it. (Using the clean Salt bucket, even gave us a lid!) To help keep the bird fro mfloating, we placed a plate on top of it and filled a 2-liter bottle with tap water to keep it submerged in the heavy water.
In the end, the Meat was delicious and not one bit dry!!!! We'll do this eventime from this point on, to keep the breast meat tender and moist!!
Try this! It was great.
HAPPY THANKSGIVING WTMARAC! I'm thankful for all of our Members, our currrent and Future Officers!
Marty
I say to the Thee Original $pousal Unit, "Hey! We've Brined chickens before we cooked them; why not a Turkey?"
She adroitly points out, that we don't have anything large enough to brine a bird of that size in.
She had a valid point. (But this is the part of the story that being a Reefer comes in.)
I think to myself, "Self, why not a SALT Bucket to brine that 20# turkey in???"
And so that's exactly what we did.
Here's a perfect adaptation for a clean Oceanic Sea Salt bucket:
We submerged the bird in the brining solution (about 16 cups of water, 2 cups sugar, 2 cups salt, 3 Tbls black pepper, 10 gloves of crushed fresh garlic and a Tbls ground Thyme) and stored it, Bucket and all, in the fridge for a day before we cooked it. (Using the clean Salt bucket, even gave us a lid!) To help keep the bird fro mfloating, we placed a plate on top of it and filled a 2-liter bottle with tap water to keep it submerged in the heavy water.
In the end, the Meat was delicious and not one bit dry!!!! We'll do this eventime from this point on, to keep the breast meat tender and moist!!
Try this! It was great.
HAPPY THANKSGIVING WTMARAC! I'm thankful for all of our Members, our currrent and Future Officers!
Marty
