Open Thread

>>stevieb, your food sounds great. Will you post your turkey brining recipe?

1 cup salt
1/2 cup light brown sugar
1/2 gallon vegetable or chicken stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 orange
1 gallon heavily iced water
Herbs: Any combination will work; i used sage, rosemary, thyme and bay leaves.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, herbs, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Squeeze the juices from the orange into the bucket, and toss the rest of the oranges in. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 12 to 16 hours, turning the bird once half way through brining.

“biff, indeed now if I could just collect some of those royalty checks.”

D’OH!

stevieb, your food sounds great. Will you post your turkey brining recipe?

What kind of wines did everyone drink? I went with a reliable napa valley cab.

His son has a service at Pete’s Candy Store.