Ok, so I have finally purchsed my own computer, a work splurge, so I do not have to rock - paper - scissor my children to get some pc time. I feel a bit guilty sometimes that we are all so dependent on the computer, so we do limit the time we spend on them. It just seems that we all look to using them at the same time! Anyway, my point is that I am now trying to get back into blogging about some of the cool things that I have been working on. So I have not been able to get back into the habit of having my camera and taking pictures that is something that ihave never been very good at, but will hopefully be getting better since I love seeing pictures on other blogs that show what people are explaining.
This ThanksgivingI wanted to brine my turkey...I haven't been able to brine a turkey since 2002 when I brined a turkey while in the throes of extreme morning (all day) sickness. Unfortunately the smell of the brine leaked into my brain and I smelled it everywhere, until I made my husband help me wipe down all of the surfaces in the kitchen with bleach and remove everything from the refrigerator to wipe it down inside and out along with all drawers and shelves. It was the only way to make peace with that smell.
I found the perfect resolution thisyear when I came across this article about dry brine from Russ Parson at FOOD 52, the Judy Bird. This turkey was so easy to prepare and I didnot need a vat of liquid or a separate fridge to be able to hold it all. It also allows for you to put the salt mixture on the bird while it is still thawing in the fridge, which works for me. Thaw and brine at the same time! It had a great flavor with the right texture and was super moist. The skin was beautiful crispy brown and the drippings make a great gravy. I will definately be making this again not on a holiday. Happy Eating!!
Picture from FOOD 52