12/31/2023 0 Comments Pioneer woman brine recipe for turkeyIf you are looking for an awesome Mac and Cheese recipe that doesn’t come from a blue box… Miss Mary Mac’s Tea Room in Atlanta has some amazing soul food and this is my families favorite thing and always requested. Step 1 For the brine: Combine the maple syrup, salt, peppercorns, bay leaves, garlic, rosemary, orange and apple peels and 12 cups water in a large pot. Or maybe my Aunt Davetta’s Sweet Potato Casserole (AKA, Sweet Potato Dessert). Enjoy!Įven though we aren’t making the whole meal for Thanksgiving I may still have to make my traditional Southern Living, Salted Caramel Chocolate Pecan Pie again this year. Then stuff/cook/do whatever you will with your bird. Last year I am pretty sure that I skipped the let sit part, I am pretty sure that I just washed him off and then seasoned with a little butter and put him in the oven. I have gone up to about 36 hours in the past.īefore cooking, rise and submerge turkey in a pot of cold water and let sit for 15/20 minutes. In my case, my pot was not that large, so, take a cooler, put in your bird, then pour over his cold brine bath. After the brine is completely cool, put your turkey in. It’s cold enough out there to be a second fridge. If you are like we are, put your pot on your back porch. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Heat remaining 1 tablespoon oil in a 3-quart saucepan over high heat until shimmering. Stir until salt and sugar are fully dissolved. Roughly chop the neck, backbone, and giblets. 1 turkey (we always name ours, past favorites include: Pumpkin, Ted I, Ted II, and Ted III, Fred)Ĭombine water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips, and rosemary in a large pot. Place the turkey, breast-side down, on a secure cutting board or clean work surface.4 sprigs of rosemary, leaves stripped off.Peel of 3 large oranges, cut into large strips (I just slice the oranges into whole slices and use the orange pulp and peel).3 cups apple cider ( I probably use more apple cider than water – about 3/4 of a gallon) Ingredients 3 cups apple juice or cider 2 gallons cold water 4 tablespoons fresh rosemary 5 cloves garlic 1 1/2 cup kosher salt 2 cups brown sugar 3.Stuff the cavity of the turkey with desired flavors and ingredients. 4 When ready to roast the turkey, rinse it well and pat dry with paper towels. Refrigerate, uncovered, at least 8 hours or overnight. I hand wrote the recipe and I didn’t write the source down, so my sincere apologies, as I always like to give the original source. 3 Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. This is my go to Brine Bath for my turkey, the longer it can sit the better… Again, I cannot recall the original source but it was from on of the following… My former co-worker Adam, The Pioneer Woman, or Southern Living. At any case, it wouldn’t be the holiday’s without a great recipe share. I think it goes back to my childhood and watching my Mom entertain and teach others how to entertain. Cooking for a big family meal can be stressful to get your timing right and make sure that you have food hot and ready all together, but I kind of love it. This year, I am lucky to be taking a break from cooking a full Thanksgiving Feast as we will be with my Dad for the day.
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