indiecognition

Fri, 21 Nov 2008 20:08:22 -0500

If you're going to be cooking the turkey this thanksgiving, try brining it...it'll be even juicier and more tasty than ever. Plus the only extra work you really need to do is microwave something sweet, something salty, water, and whatever spices you like for a couple minutes to dissolve, ice the brine down, and soak the turkey in it in the fridge or a big cooler for a day or two (keep the brine cold with frozen bottles of water if necessary). Brining makes a huge difference in terms of deliciousing the turkey. It'd probably even work for Tofurkey...just cry your vegetarian tears into a vat, and throw in your soylent-style "poultry." Here are a couple recipes to help get the levels water, salt, and sweet right...and then just mix and match the seasonings you like. Get creative with stuff like brown sugar, maple, agave nectar, champagne, beer, cranberry juice, etc. and international spices like garam masala, curry, old bay, or whatever else you like to cook with. After years of dry, bland turkey as a kid, I finally discovered why we bother eating the stuff when I tried my first brined bird. Good Eats Roast Turkey Brined, Herb Roasted Turkey "Funky Bird" aka Southwestern Turkey Have a fun and happy turkey day!

Rob Christopher

Fri, 21 Nov 2008 17:07:15 -0500

Mmmmm! I too have come to love the sprout. Here in Chicago there's a restaurant called The Gage that ups the ante by taking the recipe above and adding brie. It's heaven.

tootrueblueman

Fri, 21 Nov 2008 16:40:06 -0500

Looks like vomit. Try roasting them instead.

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indiecognition

Rob Christopher

tootrueblueman