But enough about last Thanksgiving.
Our little turkey secret? We brine. Oh yeah, we brine the heck out of that turkey... and it's always moist and yummy. For your consideration:
Boil up the following on your stove:
1 gallon of vegetable broth (it's 128 oz, save yourself the trouble of googling it)
1 cup of kosher salt
1/2 cup of brown sugar
1 tblsp whole peppercorns
After it's boiled, let it cool.
Here's a picture of my husband doing awful things to a turkey. Look away if you must.
Once the brine has cooled, throw your turkey in.
We soak our turkey in the salty cold bath for three days or so. We put it in a sealed container and leave it out in the garage, checking to make sure it stays icy cold until turkey time. Then, we cook it like we normally would. It's a juicy turkey, which is the best part of Thanksgiving.
There is a scientific reason why soaking a meat in brine makes it juicy. It has to do with osmosis. It must also have to do with deliciousness.
Do any of you have a turkey secret? I'd love to hear about it!