Wednesday, November 23, 2011

preparing


Today I'm brining the turkey for tomorrow's feast. Years ago when I first did this, I read about the process and just kind of made things up as I went. I scribbled down a few notes, but not many details. That year the whole family declared the turkey the most delicious we've ever had! The past couple years, I attempted to follow a definite recipe, but never quite got the same results. So, I'm going back to my old way (documenting the preparations more carefully this time around) and hoping to replicate that first year. I'll let you know how it goes, and with any luck, I'll have a wonderful recipe to share with you here.

4 comments:

  1. Hope it goes well Jaime...annoying when the best recipes are the ones you made up and have to remember isn't it?!
    I've never heard of brining a turkey (but i guess we don't really eat much turkey in Australia really)is it a process for flavour or to tenderise?
    Hope you all have a lovely celebration!
    Jode x

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  2. Hi Jode, brining helps with both. As far as I know, you can brine any meat, and it's often used to make the cheaper, tougher cuts of meat more tender!

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  3. Probably what i just posted about with my silverside then but i've just never called it brining...lol i learn something new everyday!
    Jode x

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  4. wow, that looks and sounds amazing!!!

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