Hey Bird BrinePosted: November 27, 2013
It is the day before the day I cook the most meat I have ever cooked in one day.
A ten pound meleagris gallopavo, aka the domesticated turkey. I valued customer and friend from the farmers market gave me her time tested recipe.
But first the brine phase begins, ensuring a bird as moist and rich as Bill Gates in a bath house.
For my Brine:
- Coarse salt rub
- Green onion
- Pickle Juice, So much pickle juice.
This bird was to buxom to brine in one bout.
Pickle juice, liquid gold, umami bomb, flavor fury, and holyer than wine.
I do solemnly vow to respect the bird.
Happy T Day Ya’ll