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Wednesday, November 25, 2009

And the cooking has officially begun

Brine is a brewin'!

My house official smells amazing. I love, love, love the brine that we use for our turkey every year, and one of the reasons I love it is the aroma it generates. Boil 6 quarts of water, 2 quartered onions, one cup of fresh, chopped ginger, 3/4 cup packed light brown sugar, 1 cup coarse salt, 4 bay leaves (this year I found fresh ones at my local market - OMG what a difference!!!), 4 star anise, 12 crushed black peppercorns. Once it boils and the sugar and salt have dissolved, let it cool completely and then brine the turkey in it overnight. The recipe is from an old Bon Appetit and I'm incredibly loyal to it.

A quick brining tip: I never have room in my fridge, so I use a cooler. I put the turkey and the brine in a turkey oven bag (you could also use a giant ziploc), and then put the whole thing into the cooler and out on my cold porch. If you leave in a warm climate, add some ice to the cooler.

Tomorrow, the turkey will go on the grill. I'll share pics!

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