- I’m sure a higher percentage of males get the above image than their counterparts.
- Seriously, why can’t all beverage cans have this?
- I’m going to do something different this year when cooking our turkey. It’s only going to be our small little family, so this is the best time to experiment. I think I’ll either brine the turkey for the first time, or fry it. Feel free to share your brining and frying thoughts and any recipes.
- I’m already tired of royal wedding talk, yet I’ve provided a royal wedding related link in this post.
- I’m very surprised to learn that there is at least one HSU undergrad reading this here blog.
- Speaking of undergrads: The man who writes your students’ papers tells his story
- Legal education for the freshman GOP class
- The only thing better than Whataburger is free Whataburger – 12 Days of Whataburger
- Stratford, TX is closer to Alzada, Montana than Harlingen, TX
- Further proof Kate Middleton is more attractive than Lady Diana from OK! magazine.
- One of my friends volunteers to help the children’s ministry at his church. He’s been through a background check, and the kids love him, but the church recently informed the male volunteers that they can no longer hug the kids. He mentioned it was hard to interact with them and some of them thought he was just being rude. That stinks. Looks like something must have developed recently to cause this change in policy.
- Sometimes I wonder if Southern Baptists think the Baptist Faith and Message is more important than the Bible itself. That thought went through my mind as I read this post.
- Pastor to church leaders: Get off Facebook or step down
- Who’s the priest? – Tony Danza interrupts priest at Philip Carlo’s funeral
- Hallelujah Chorus in Macy’s
- Music for Washing and Ironing
- Yellow Pages Sues Seattle For Yellow Pages Opt Out Ordinance
- 50 Secrets Your Pilot Won’t Tell You
Deep fried turkey is AMAZING. Totally worth the effort but you've got to follow the directions precisely to avoid overcooking it.
My brining recipe: (looks long and troublesome, but not really)
BRINED TURKEY
Brining is the best, even better than injecting and smoking, IMHO, because you don't have to keep stoking the fire thru the night. I've done it for about five years now, after seeing it done on Food TV Network, so giving credit to Alton Brown (initial brining process, aromatics and cooking technique), and researching others, here's my recipe I concocted – I even brine other meats with it. NOTE: Feel free to experiment with the brining ingredients – sometimes I add sliced, fresh jalapenos, red pepper flakes, whatever herbs and spices I have on hand – it is SO FUN! And not nearly as difficult as it appears.
TURKEY BRINE
1 cup Kosher Salt
½ cup light brown sugar
1 tablespoon black peppercorns
1 small onion, peeled and quartered
4 cloves garlic, peeled and sliced
6 – 8 bay leaves
2 oranges, quartered – squeeze juice into brine and leave orange quarters in as well
2 lemons, quartered – squeeze juice into brine and leave lemon quarters in as well
Ice cold water to cover turkey – approximately 2 gallons for a 14-16 pound turkey – add as needed to completely submerge, but make sure you mix well before adding turkey
NOTE: If you have a big turkey and need more brine, use ½ cup Kosher salt and ½ cup brown sugar for every gallon of water you need to add.
TO BRINE
1. Remove giblets and rinse turkey inside and out in cold water
2. In a very large, clean container (non-corrosive pan or stockpot (stainless steel, glass or a 5 gallon plastic bucket), mix salt and cold water together until salt dissolves. Stir in brown sugar and spices and other ingredients, mix well until sugar dissolves.
3. Totally submerge turkey in solution and store covered in refrigerator for at least 8-10 hours – I prefer 24 hours, if I have the time. Place a large, heavy plate on turkey to keep totally submerged. Turn turkey once during the brining process. If the weather is cool, you can skip the refrigerator – the salts will keep it from ruining.
4. Remove turkey from brine and discard brine. Thoroughly rinse turkey inside and out in cold water, rubbing gently to release salt. Pat skin and interior dry.
5. Heat oven to 500 degrees – yes 500 degrees (or see note).
6. Rub exterior of turkey generously with canola oil, and insert aromatics, if desired.
AROMATICS: Place these ingredients inside the cavity during roasting – combine all, and microwave for 5 minutes on high before inserting:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
(Sometimes, I add celery and carrots, if it's a roast I am brining!)
NOTE STEPS 7 & 8 – skip the 500 degree step if you aren't up to it, and just cook until the meat temp is right – this is NOT for the faint of heart, or small, weak persons – you could burn yourself, but this makes the skin nice and crispy and beautifully browned – .
7. Place BREAST SIDE DOWN on roasting rack and roast on lowest rack of oven at 500 degrees for 30 minutes. Remove from oven, turn turkey breast side up and cover breast with double layer of aluminum foil. Be careful – the turkey will be very hot.
8. Reduce oven temperature to 350 degrees and continue roasting until an instant read meat thermometer registers 180 degrees F in the largest section of the thigh (avoid hitting the bone), and 170 degrees F in the breast.
NOTE: A brined turkey cooks faster than a normal turkey, so check the temperature frequently. Let rest 20 minutes before carving.
How about a deep-fried brined turducken?
And, yes, I'll admit – I opened up the Dashboard to see if I could get the weather widget to show me Alderaan… 😉
I would say go with the brine … the last thing SisterGeeding needs is a call saying that you burned your face off
p.s. i think she has a good brine recipe if you are interested
Speaking about beverage cans, I'm not much for a beer drinker. But I do work at my parent's gas station. I have notice the Coors Light beer cans, they have a little dent for your nail and a dent for air when you take a drink. If you ever get the chance, take a look.
Pingback: Bag of Randomness | Cars and Computers