Brine, Baby, Brine
Thanksgiving next week – are you getting ready? I’m not cooking yet, just thinking, thinking… To brine or not to brine, that is the question. Downside – you can’t stuff the turkey (although I prefer it unstuffed, so works for me). Upside – crisp skin, moist flesh, great flavor. I say brine. The recipe for herb-roasted turkey and gravy I follow is here.
Dishes that so far make the Thanksgiving ’08 cut include said turkey, simple savory stuffing, do-ahead sour cream mashed potatoes, and spiced cranberry relish mold. My aunt Mary is bringing a not-overly-so sweet potato dish, Marge her to-die-for pies. I’m still considering which vegetable I’d like to make. Texturally, it needs to be something with body/crunch, I’m leaning toward brussels with a bit of bacon. Have yet to nail down an appetizer concept as well – no matter what, simple, light, crunchy, something like olives, crudités, nuts. Stay tuned…
Moderate it: one more plus in the brine column – stuffing baked outside the bird has half the calories of stuffing baked inside.
Stuffed only with aromatics
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