This week seems to be flying by. I'm headed to the market tomorrow to get our turkey. We get a 24lb-er. It's the FREE one from the market when you spend $300 on groceries during the month. It will take about 5 days to thaw in the downstairs fridge. Then on Tuesday I'll make the brine in the morning and add the turkey that night.
About 5 years ago while watching the Food Network, Alton Brown, brined a turkey. I found a great recipe and have used it ever since.
- 3 cups Kosher Salt
- 5 cups Sugar
- 2 medium onions chopped
- 2 carrots chopped
- 2 celery stalks
- 7 quarts of water
Boil all till the sugar and salt are dissolved. Cool completely.
I use a 5 gallon bucket lined with a brand new trash bag to hold the turkey and the brine. If there isn't enough brine to cover the turkey, I add vegetable stock until the entire bird is immersed. I like to brine it from Tuesday night until Thursday morning. Rinse thoroughly, stuff with your favorite stuffing and bake as usual. It is so moist and flavorful, it's unbelievable.
I'm making pumpkin logs, chocolate mousse, pumpkin pie, cherry crumb pie and an apple crisp for dessert. A cheesecake may be a late addition on the dessert list too - depends on how much time I have. I'll make the pumpkin logs on Monday night and store them in the fridge till Thursday. The other desserts will follow shortly thereafter.
This is the little oil painting that I got for $1 a few weeks ago. It's so sweet, I'm not sure where it will end up, but right now it's on the piano. I'm thinking of moving it to my studio. As much as I love to decorate for Christmas I will refrain until next Friday. That's when we'll head to a local farm to cut our Christmas tree down. It's not as early as you would think for a fresh tree. We cut our own, and most of the ones that are sold on lots are cut earlier than that. The tree lasts (with plenty of fresh water) until the Epiphany - January 6th.
For more Pink Saturday fun visit Beverly at How Sweet the Sound.