Even though I am supposed to be the head chef at Thanksgiving this year, my dad keeps dropping hints about brining a turkey which I had never heard of. (The parents are all going out for a game of shotgun golf on Thanksgiving day…)<\/p>\n
Apparently it is all about soaking the turkey in salt water overnight to create a moister, more favorful roasted turkey. I read through an explanation on the analyticalcooking site<\/a>, and here is a recipe from the foodnetwork<\/a>. I tried to get a recipe from the Cook’s Illustrated site<\/a>, but it was available only for members\/subscribers. I can get a 14-day trial subscription for free, but it that case I should probably wait until closer to turkey day. I really don’t want to be in charge of the turkey… sigh.<\/p>\n so far:<\/p>\n Bella – “that’s so trailer” corn<\/p>\n Me – cranberry chutney; oyster and chestnut stuffing; and pecan pie<\/p>\n Joss – roasted veggies<\/p>\n Sue – Drunken Potatoes, and cheese cake Chad –<\/p>\n John –<\/p>\n Songbae – drinks, deboning turkey and clean-up Hey, who knows how to make gravy? And do we need more green stuff? And a non-oyster stuffing for Joe?<\/p>\n","protected":false},"excerpt":{"rendered":" Even though I am supposed to be the head chef at Thanksgiving this year, my dad keeps dropping hints about brining a turkey which I had never heard of. (The parents are all going out for a game of shotgun … Continue reading
\nMrs. Oh – green beans<\/p>\n
\nJoe – drinks, clean-up<\/p>\n