How do you do that and what is your recipe?lvdkeyes wrote:I brined mine for 24 hours
Thanksgiving in Thailand
- Gaybutton
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Re: Thanksgiving in Thailand
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Re: Thanksgiving in Thailand
To Brine a Turkey or Capon:Gaybutton wrote:How do you do that and what is your recipe?lvdkeyes wrote:I brined mine for 24 hours
• 8 quarts water
• 2 cups coarse salt
• 1 cup honey
• 2 bunches fresh thyme
• 8 large garlic cloves, peeled and smashed
• 2 tablespoons coarsely cracked black pepper
• 2 lemons, halved
• 2 tablespoons olive oil
Line extra-large stockpot with heavy large plastic bag. Rinse turkey or capon; place in plastic bag. Stir 8 quarts water, 2 cups coarse salt and 1 cup honey in large pot until salt and honey dissolve. If you heat it to dissolve the salt, let it cool before adding it to the bird. Add 1 bunch fresh thyme, peeled garlic cloves and black pepper. Pour brine over turkey. Gather plastic bag tightly around bird so that bird is covered with brine; seal plastic bag. Refrigerate pot with bird in brine at least 12 hours and up to 18 hours.
Note: My refrigerator never has space for this, so I put a block of ice in a foam box and put the bag with bird in the box
Drain turkey well; discard brine. Rinse and pat the bird dry inside and out. Squeeze juice from lemon halves into main cavity. Add lemon rinds and remaining 1 bunch fresh thyme to main cavity.
Let bird sit at room temperature for about an hour before roasting it as you usually do.
- Gaybutton
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Re: Thanksgiving in Thailand
Thank you very much. I have placed a copy of your recipe on the "Restaurant Reviews & Recipe Exchange" forum.lvdkeyes wrote:To Brine a Turkey or Capon