This was my first official year cooking an entire T Day dinner by myself. I wanted to document the turkey-making process for two reasons. 1) So other new cooks can learn and 2) So I can remember what to do next year!!!!! So, similar to every decision I make, I started with research. Originally I was going to follow marthastewart.com/thanksgiving but then happened to see Alton Brown on the food network, showing the word how to brine a turkey. I was hooked and knew I must try it. So, read along to see how to make this delicious brine to ensure your turkey is moist & flavorful!
Step #1: Ingredients & Recipe
It never fails, I always forget to buy one key ingredient. This time, I bought about 1/4 the amount of vegetable broth needed for the brine. My solution? Beef boullion cubes dissolved in water... turned out great!Step #2: Prepare the bird... my least fave and most difficult part of the process. I did have to call my mom to find out where the "innards" were located! Alas, the neck and baggie of organs (to use for gravy)
Boiling my brine:
One the brine was bolied then cooled, I submerged the turkey in the pot and literally clared out Kellen's entire refridgerator to fit this 5-gallon pot! I added some ice and let it sit there brining for the next 12 hours!
We took the turkey out of the brine about 2 hours before cooking. Rinsed it with cold water, rubbed the skin with olive oil and steeped the aromatics (AMAZING). The aromatics I used were apple, sage and rosemary (fresh). Definitely flavored the turkey very nicely.
Kellen's mom gave us an amazing electric roaster (resembled a ginormous crock pot) to cook the turkey in as there was no way in hell we were fitting that 18-lbs turkey in our mini NYC oven! About 4 hours later, here was the result: