In my X number of years in the kitchen, believe it or not, I have never brined anything. Well, let me say that I did once, unfortunately I brined a turkey that already had 8% salt solution enhancement, ACK! It was a Thanksgiving of side dishes only that year, so I never tried it again, until now.
All of the turkeys or parts thereof, that I have prepared I’ve just chucked into the oven and said a pray, oh please kitchen gods, let my meal be good this once? Recently, I have been buying Jenny-O turkey breast tenderloins that are already flavored. It took me till now to look at more than the calorie count. MAN!
So back to the basics.
I searched the `Net, looking for a brine recipe that I,
a) had all/most of the ingredients for, and
b) sounded tasty
I settled on my own twist of a Bon Appétit recipe, with a few changes due to the lack of certain items.
I left out the Allspice, Juniper berries and fennel seeds, didn’t have `em; I used dried thyme, rosemary, bay leaves, 4 smashed garlic cloves and a palm-full of whole black pepper corns. In addition, rather than using fennel bulbs, I added the peel (with no pith) from a fresh orange, subbed the white sugar for brown and boy howdy! Let me tell ya’ friends and neighbors, that solution smelled mighty fine!
I had a fresh bone-in half turkey breast weighing a little more than 2 pounds. I gave that puppy a good wash and dunked him into my largest dutch oven containing the brine, covered it and stashed the lot into the ice box.
After reviewing the procedure yet again, I started to second guess myself, how long is ‘leave overnight’? 8 hours, 10 hours, 12 hours? When I Goggled that, the consensus was 8 hours. I pulled my turkey from its bath, gave it a rinse, patted it dry, discarded the now used brine solution, wiped out the pot and put the birdie back in and covered it back up… Into the chillbox until morning.
In the am, after my usual cuppa Joe, I preheated the oven and prepared the turkey for roasting.
I brushed it all over with melted butter and put together my own poultry seasoning in my mortar and pestle. Dried parsley, sage, rosemary and thyme… hey, isn’t that a song? … and savory.
Not having a rack small enough for such a meager amout of protein, I placed three ribs of celery in my quarter sheet pan and the bird atop those. Finally some Sea Salt and freshly cracked black pepper and into the oven with him!
Oh My GAWD!
Juicy, moist, savory, just gosh darn delicious if I do say so myself.
This was lunch as well as dinner for the two of us, well and lunch again the next day all for less than $5
Turkey isn’t just for the holidays or big family events. This can be an economical meal anyday.