Okay – so it’s been a while because in between my Thanksgiving prep we traveled to Florida for my brother’s wedding. Great fun, but hectic weekend. I hope to write a bit more about that over the weekend when we have some pictures Becky took.
Anyway, back to T-Giving. So here’s where I stand. The carrot muffins are in the freezer and need to come out (same with the Bourbon Dogs and the sourdough bread). I never did get to make the sweet potatoes last week, so I’m working on them now (they’re on the stove). The turkey is in the fridge brining – which, by the way, is a complete pain to do when you’re by yourself. Luckily my Dad was sleeping in his chair and I was able to wake him with my voice to come help me before all the liquid spilled in the sink.
Pickled Bird
I use turkey bags to do the brining and like to put the turkey, within the bags (I double bag), into my roasting pan in the fridge (it’s how it fits) but last night we couldn’t lift the bags out of the big 20 quart pot in which I had them in the sink (I used the pot basically to prop up the bird), so I ended up cleaning out the fridge a bit (re-arranging and stuff), so I could get the bird inside, in the 20qt pot and all.
Alright, another update, the sweet potatoes are done and so are the mashed potatoes. I’m toasting the bread for the stuffing now and will begin chopping vegies – with luck I should be done with prep work and cleaning this afternoon.
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Colleen, you can absolutely brine a chicken (I just always forget to do it). Cristina turned me on to brining a few years ago – I think she even brines pork chops. I’ll see if I can find the recipe online.
What about brining chicken? I only cook turkey once a year – but chicken much more often. What do you think? I hear such great things about the taste of brined turkey!