Easy Tastebud Delights
10.03 Edition (October 3, 2007)
Easy Recipes
45 minutes+
Hi Everyone! The week is half over and in Canada this weekend will be Thanksgiving. On Friday, Mookie and Lea from Country 95.3 will be having their Neighbourhood Housecall in Brampton and I will definitely be going to see them, there are lots of giveaways.
Ironically, last year they were in Brampton as well and prestuffed turkeys were handed out courtesy of Butterball. If they do the same thing this year, we will probably have 2 turkeys because we will be trying out a turkey fryer with a citrus brine as an experiment.
We've had the brined turkey a few times and it is really moist and delicious but this is the first time we will be trying out the fryer. We soak the turkey overnight and when it is soaking, it almost looks like a sangria mixture because of the lemons, limes and oranges. On the downside, we weren't able to make gravy from the juices because it turned out too salty, so we compensated by using chicken stock instead. Enjoy!!
Ironically, last year they were in Brampton as well and prestuffed turkeys were handed out courtesy of Butterball. If they do the same thing this year, we will probably have 2 turkeys because we will be trying out a turkey fryer with a citrus brine as an experiment.
We've had the brined turkey a few times and it is really moist and delicious but this is the first time we will be trying out the fryer. We soak the turkey overnight and when it is soaking, it almost looks like a sangria mixture because of the lemons, limes and oranges. On the downside, we weren't able to make gravy from the juices because it turned out too salty, so we compensated by using chicken stock instead. Enjoy!!
Citrus Turkey Brine
1 cup salt
1 lemon, cut into wedges
2 limes, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
fresh cracked, black pepper
1 1/2 gallons cold water
1. Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey.
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