I thought Thanksgiving couldn't be any more delicious. Then, last year, my dad taught me how to brine my turkey. I can't begin to describe the difference it made! Delish...
Here are his step-by-step instructions:
- Use a fresh turkey (not frozen).
- Line a clean bucket or trash can with three large plastic bags. (I used kitchen garbage bags).
- Fill with 2 1/2 gallons water, 2 cups salt, 1 cup sugar, 1 head of garlic (separated), 1 sprig thyme and 1 bunch of parsley.
- Let turkey swim in the sea. Secure tightly.
- Chill overnight. (If you live in a cold climate, like me, the garage is fine.)
- Thanksgiving morning: rinse bird completely, stuff with one sliced yellow onion, 2 celery stalks, 2 sliced apples and a stick of butter.
- Cover with tent of aluminum foil and cook at 325 degrees, until internal temperature is 165-170 degrees.
- Remove foil after 1.5 hours, to allow for browning.
- Allow to rest 30 minutes before carving.
And...since I am feeling generous, here is the recipe for my mother-in-law's most divine creation (besides her oldest son, of course...) the traditional sausage stuffing. It is remarkable.
Cook 1 lb. pork sausage, saving drippings. Set meat aside.
In pan with sausage drippings, simmer: 2 cups chopped celery, 2 small onions, chopped, 2 large carrots (grated), 2 cans chicken broth and 1 stick butter. Cook til all vegetables are soft. Cool.
Add one box stuffing cubes, 1 package hamburger buns (torn) and 1 can cream of chicken soup. Stir in sausage and rubbed sage. Keep warm in a CrockPot or a low temperature oven.Serve hot with turkey.
This stuff is so delicious. Seriously, if I were on death row this would be my last meal. I'm already salivating in anticipation...Enjoy!