My Favorite Turkey Food

MY FAVORITE TURKEY BRINE

Steps:

• Combine 2 gallons cold water with the apple cider, brown sugar, salt, peppercorns, bay leaves, garlic, rosemary and orange peels in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then turn off the heat and cover.
• Allow to cool completely, then place into the fridge to chill. Place uncooked turkey in the chilled brine solution, then refrigerate for 16 to 24 hours.
• When ready to roast the turkey, remove from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.
• Discard the brine. Remove the turkey from the clean water, pat dry, and cook according to your normal roasting method.

MY FAVORITE TURKEY RECIPE

Steps:

• Buy a turkey.
• Have a glass of wine.
• Stuff the turkey.
• Have a glass of wine.
• Share a 3/4 cup of wine with the turkey.
• Put turkey into the oven.
• Have a few more glasses of wine.
• Turk the bastey.
• Wine of glass the another get.
• Ponder the meat thermometer.
• Glass yourself another pour of wine.
• Bake the wine for 4 hours.
• Take the oven out of the turkey.
• Floor the turkey up off the pick.
• Turk the carvey.
• Get yourself another wottle of bine.
• Tet the sable & pour yourself another glass of turkey.
• Say grace, throw up & pass out.
• Enjoy!

MY FAVORITE TURKEY BRINE

Steps:

• Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
• Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
• When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
• Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method.

MAX'S FAVORITE TURKEY

Steps:

• Blend all spices and rub into turkey - you may need to double this formulation depending on the size of your turkey. Place butter into turkey roasting pan and place turkey upside smashing it into the butter. Bake at 350 in this position uncovered for one hour. After one hour turn over turkey add a sprinkling of more spices to the top of the turkey. Add a can of turkey broth and continue to baste while cooking.

MY FAVORITE TURKEY BRINE

Steps:

• Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips, and rosemary leaves in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, and then turn off the heat and cover. Allow to cool completely, and then place into the fridge to chill.
• Place an uncooked, fresh turke in the chilled brine solution, and then refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.).
• When you're ready to roast the turkey, remove the turkey from the brine. Submerge the turkey in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
• Remove the turkey from the water, and then rinse again, pat dry and cook according to your normal roasting method.
• NOTES:.
• COOK'S NOTES: Only brine fresh turkeys. Brining a frozen turkey is never a good idea, because frozen turkeys are most typicaly injected with a sodium solution. There are some organic fresh turkeys that have a much lower concentration of the sodium solution. Generally speaking, though, you'll want to brine fresh, not frozen, turkeys.
• Making gravy from the drippings of a brined turkey can result in a really salty gravy if you're not careful. Don't add salt to your gravy without tasting first; it may not need it.

MY FAVORITE TURKEY BRINE

Steps:

• Combine 1-2 gallons water, salt, sugar, peppercorns, thyme, rosemary, sage and bay leaves in large pot over medium heat.
• Stir to dissolve salt and sugar and bring to a boil. Take the brine off the stove and cool down to room temperature.
• Mix brine and ice water in a large stockpot or brining bag.
• Place rinsed and thawed turkey breast side down in brine and cover or tie up brining bag.
• Place inside of cooler and fill cooler with ice (can also be refrigerated) for 8-24 hours, turning the turkey once half way through.
• Be sure to drain and rinse well once removed from the brining liquid.
• Roast or smoke as you normally would.

MY FAVORITE TURKEY CHILI

Steps:

• Heat oil in stockpot.Add onion.
• Cook over medium heat until translucent.
• Add red and green bell peppers, cook until tender.
• Add garlic, cook until aroma is apparent.
• Add turkey, mix well.
• Add Chili Powder, cumin, oregano, and cayenne.
• Saute briefly, then add tomato puree, chicken broth and beer.
• Mix, and stir in cornmeal.
• Bring to a simmer, cover the pan, reduce heat to low.
• Cook 30 minutes until turkey is tender.
• Adjust seasoning to taste.
• Serve in bowls, garnish with cheese and cilantro.