Holy schmoley, it's been a while since I posted. Sorry for that. It's been a weird month. Nonetheless, the mecca of holiday feasting, Thanksgiving, was recently upon us. In installments, I will (without pics, sadly) explain how it went down.
First off, we had a turkey breast (turkey will be discussed later). R and I decided to experiment a bit and brine the turkey before roasting it. Relying loosely on an Alton recipe, I heated about 2 qts of water with about a 1/2 c of kosher salt, 1/4 c of brown sugar, and a tbsp of peppercorns. I allowed that to cool and then poured it into a large stock pot in the sink, cushioned the pot with ice, and put the turkey breast in. I replaced the ice throughout the morning and let the turkey float in its brine for about 4 hours before thoroughly rinsing it, buttering it up, and putting it in its baking dish. Once at the Thanksgiving final destination of the brother-in-law, it got baked for about 2 1/2 hours and was LUSCIOUSLY moist and tender and perfectly seasoned. Would highly recommend doing, and will likely do it to an entire turkey next year. Thumbs up on brining.
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