Gobble, Gobble….

This Thanksgiving we experimented with brining.  Turkeys were brined in a mixture of water, salt, sugar and aromatics (pickling spice, cinnamon sticks, bay leaves, etc.) for 15 hours.  After removing them from the brine we rinsed them thoroughly, slipped a 1/4 pound of butter under the breast skin, and then slowly roasted them until cooked through.

We definitely found brining made for a tastier juicer turkey – and the flavour was throughout the meat – not just at the surface.  We served the turkey with a gluten free gravy and offered up optional side dishes including a Savoury Bread Stuffing, Smashed Sweet & White Potatoes, soups and more.

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