For the Holidays - Marinated turkey from Marti

[Guest guest]

Marti <forjustus@...> wrote:

Thinking of my friends with Thanksgiving coming up,

who I think eat turkey, and thought I'd share this

with you ...

These are two of Emeril Lagasse's (Food TV) turkey

brine recipes. Catch this -- Besides tasting great,

it is a great way to save the turkey until it's time

to roast it, and keeps it safe from bacteria too.

My former roommate, Ane (my wonderful Danish

roommate), had a great idea -

We held the turkey in the brine in the refrigerator's

vegetable bin! I had the kind of bin that was only

1/2 the width of the frig, and it worked for a whole

turkey. We thoroughly cleaned the bin, poured in the

brine and dumped in the turkey (after cleaning out the

cavities, of course). It was floating in this

see-through bin for whenever we were ready to roast

it.

Brine (quantity is for a whole turkey)

1 cup salt

1 cup brown sugar

2 oranges, quartered

2 lemons, quartered

6 sprigs thyme

4 sprigs rosemary

To make the brining solution, dissolve the salt and

sugar in 2 gallons of cold water in a non-reactive

container (such as a clean bucket or large stockpot,

or a clean, heavy-duty, plastic garbage bag.) Add the

oranges, lemons, thyme, and rosemary.

Note: if you have a big turkey and need more brine

than this, use 1/2 cup salt and 1/2 cup brown sugar

for every gallon of water.

Remove the neck, giblets, and liver from the cavity of

the turkey and reserve for the gravy. Rinse the turkey

inside and out under cold running water.

Soak the turkey in the brine, covered and

refrigerated, for at least 4 hours and up to 24 hours.

Full recipe here for: Brined and Roasted Turkey

[i've made this recipe several times and it was

awesome]

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17081,00.html

Brine (quantity is for only 1 - 6 lb breast of turkey)

3/4 gallon water

2 cups white wine

1 1/2 cups orange juice

1 cup kosher salt

1 cup light brown sugar

1/3 cup chopped ginger

1 tablespoon black peppercorns

4 bay leaves

4 sprigs fresh thyme

Combine all of the brining liquid ingredients in a

large non-reactive container (a stockpot works well

for this) and stir to dissolve the salt and sugar.

Rinse the turkey well under cold running water. Place

the turkey in the brine, cover, and refrigerate,

turning occasionally, for at least 12 hours and up to

24 hours.

Full recipe here for: Cranberry Glazed Breast of

Turkey

[Haven't tried this recipe. I only have memories of

my mother trying a sweet marmalade glaze and that

turkey turned out black from too much sugarary glaze]

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_29111,00.html