Because poultry has to be cooked through, it has a tendency to dry out. Brining not only adds flavor, but also produces tender, juicy meat.
Posts with tag brining
Thanksgiving - Traditional with a twist
No matter how far I dive into the foodie world, I have one stead-fast rule: You don't mess with Thanksgiving. Now I don't mean to suggest that you can't do a little experimenting and change up the flavors here and there. It's a waste to not adapt your classic Thanksgiving recipes -- the whole process of cooking is learning the basics and then adapting them to suit your own taste-buds. But we're talking about a classic meal here -- one that is meant to not only evoke stuffed groans of pleasure, but also tap into your memories of the past -- the heaping piles of meat, the creamy mashed potatoes, and the family gathered around the table. Rather than ditching the classics for a whole new approach, perfect the traditional recipes at your disposal.
What follows are recipes for a classic Thanksgiving dinner -- taking the dearly loved basics of turkey, stuffing, potatoes, and cranberry sauce, and making them pop without removing the beloved tastes and experiences. This Traditional with a Twist meal includes recipes for brining and giving the bird a good under-the-skin rub, a sausage stuffing, roasting, homemade cranberry sauce amped up with some port, and finally, mashed potatoes flavored with some caramelized shallots.
Bon Appetit!
Brine - Traditional with a twist
The best and easiest way to take your turkey and amp it up from tasty to epically wonderful is a good brine. If you're new to the world or brining, follow Alton Brown's technique below. If you're not big on the flavors of ginger and allspice, try something like a Simon and Garfunkel flavor combination.
Alton's Good Eats Brine for a 14-16 pound turkey:
* 1 cup kosher salt
* 1/2 cup light brown sugar
* 1 gallon vegetable stock
* 1 tablespoon black peppercorns
* 1/2 tablespoon allspice berries
* 1/2 tablespoon candied ginger
* 1 gallon iced water
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Continue on for roasting instructions.
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The New York Times Dining & Wine section in 60 seconds: Cranberries, turkey, pecan tart and...kalua pig
Understanding the cranberry.
Does Obama's win mean an upsurge in the popularity of Hawaiian food?
Make-ahead Thanksgiving dessert recipes: apple-pecan tart, chocolate-pumpkin layer cake, persimmon semifreddo.
The Minimalist (acknowledging he's tiptoeing on the edge of sacrelidge) suggests braised turkey parts for Thanksgiving instead of a whole turkey.
The Curious Cook asks if brining is really so great.
A half-dozen Thanksgiving bread recipes, from sweet anadama bread to savory salami and scallion biscuits.
A grateful convert to the world of olives
Last night, my mom called me just as I was sitting down to eat some dinner. She asked me what I was having and I rattled off the food sitting in front of me, "a big salad, a pear and some olives." Sounding shocked, she said, "But I thought you didn't like olives!" I confessed that I crossed over to the olive loving side several years ago and have no intention of going back. She was so pleased to discover that I could now be counted among the olive loving crowd, as she has never met an olive that she didn't like and had been afraid I had inherited my father's dislike of the cured fruit.
These days, my favorite olives for straight eating are these Cerignola olives that I buy at DiBruno Bros. (their huge, gorgeous store is only a block from my apartment, which is both wonderful and extremely dangerous). I have also gone through phases where I prefer the tiny, salty Nicoise olives or the painfully sharp pitted Calamata olives.
So which camp are you in? Do you love or hate olives? If you love them, what's your favorite variety? Have you ever tried home curing olives?
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