This post is a Recipe Rewind!
I originally posted this last December, but thought it would be a good time to post it again,
with American Thanksgiving and Christmas right around the corner!
It’s also a recipe worth sharing over and over again!
Have you ever brined a turkey? Or eaten one that’s been brined?
A brined turkey is moist, flavourful and so delicious!
They are truly amazing. I know for us, we will never do a turkey without brining it first.
We’ve done 3 of them now, with our most recent at our Canadian Thanksgiving in October.
Don’t be afraid! Brining isn’t as hard as it might seem.
Recipe adapted from Martha Stewart.
- If you make gravy from the pan juices of a turkey that has been brined, you will likely find that it is quite salty. I just cut down the saltiness of the gravy with water from the potatoes I boil for this dinner. Just taste test as you go.
- To make an extra festive brine, add 1 cup of whole fresh cranberries to the brine. It just makes it look pretty! And pretty is good right?!