Coming Soon:

- Proper Knife Cleaning Techniques
- 3 Ways to Thicken Soups & Sauces
- Quick Onion Dicing Technique
- Easy Mushroom Slicing Tool You Probably Have
- Secret to "Smoked" Ribs without a Smoker
- Making Homemade Pasta is Soooo Simple
- How to "Flip" Your Food in a Saute Pan
- Tricks to Make Your Dough Rise Faster
- Making Cinnabon-like Frosting
- Making a Great Fruit Glaze
- Making Flavored Whipped Cream
- A Little Known, Overlooked Source of Great Flavors
- And Much, Much More...

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HOLIDAY TURKEY TIPS

The best tip for a juicy turkey everytime is a well planned brine! 

Once you've got your bird completely thawed, cleaned and emptied of its innerds, you're ready to brine.

(A brine is a salt-based solution that infuses the turkey with juice and flavor. This particular brine should be made and used the day before you plan to cook your bird).

TURKEY BRINE RECIPE

2 gallons - turkey broth (can use chicken or veggie)
1 cup - light brown sugar
2 cups - kosher salt
2 tablespoons - onion powder
2 tablespoons - garlic powder
2 tablespoons - black pepper

Bring all ingredients to a boil. Then chill fast, with enough ice to add approximately another gallon of water to the total brine volume.

-Submerge your bird, breast-side-down, in a large bucket and use a plate (or something heavy & non-metalic) to weigh the bird down and keep it below the water line. Add more ice water if needed to fully submerge. Leave in brine, covered at around 35-40 degrees for 8-24 hours.

-The next day, remove bird, drain and discard brine, then pat completely dry. Coat turkey skin with olive oil, salt, pepper, paprika and oregano. (or any seasoning combination you like)

-Heat 1 cup of water, 1 sliced apple, 1 sliced onion and 2 cinnamon sticks in microwave for 5 minutes. Then mix in 1 raw chopped fennel rib and 6 fresh basil leaves to the steeped aromatics and stuff all into turkey cavity..

-Tuck the wings under, tie the legs together and put bird in a giant cooking bag (breast-side-up) with 2 cups of turkey broth or water and cook @ 350 degrees until internal temp (deep in the breast, not touching bone) reaches 150 degrees. Carefully cut open cooking bag to expose skin and turn oven temp up to 500 degrees until skin is crisp and internal temp is 160-165 degrees.

-Remove turkey from the oven and cover it with foil and let rest for 15 minutes before carving. Remove and discard aromatics and enjoy!

-Use turkey drippings to make a nice gravy by adding a rue, corn starch or flour mixutre to thicken.
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