Wednesday, October 11, 2006

B is for....

Brine. With Thanksgiving coming up in a bit, you should know about brining your bird. If you've never tried it, you owe it to yourself to give it a try. Here's the recipe I used last year and several times since. It never fails to produce a wonderfully juicy and flavorful bird.

Honey Brined Turkey I also added a few sprigs of fresh rosemary.

1 comment:

Summer said...

This recipe sounds delicious..i have a question though, wouldn't two cups of salt break out the tissues of the turkey or the skin? just wondering?? and can you stuff the turkey with stuffing beside the lemons, thyme and sage? i bet this meals makes the whole house smells wonderful! yummy...