Wednesday, November 23, 2011

Martha's Brined Turkey 2.0

     Just in time for Thanksgiving, I tested Martha Stewart's turkey brine (LINK HERE) recipe last night with a few small deviations and I ended up with the best tasting, moistest bird I have ever cooked.
     Deviations- I did not have reisling, so I improvised and used a cup of spiced rum and a 1/4 apple cider vinegar instead.  I did not have juniper berries and did not have a substitute, so that was omitted.  I soaked my turkey in the brine for 8 hours only, not 24 hours.
     After brining, I rubbed soft butter with minced garlic, poultry seasonings, sage, rosemary and thyme under the skin before roasting. I added a few orange slices under the skin and inside the cavity per Michelle and my baby sister's advice and I filled the cavity with slivered onions, garlic cloves, oranges, and the neck, for flavor.  I roasted it in my oven on the lowest shelf at 375 degrees. I poured drippings over it every thirty minutes.  Roasted as usual.  Enjoy!

1 comment:

  1. I tried some of this bird. It was really good. It had a lot of favor. And I am sticking to the Caption Morgen instead of wine. It was that good!


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