One year Brian and I went to Rome Georgia to visit my cousin and his family for Thanksgiving. I understood his full scope of culinary arts to be the art of stirring the separated peanut butter without spilling the oil during his law school days. Much to my surprise, he became a wiz in the kitchen!
We brought one of our own turkeys to contribute to the family meal and boy was it taken care of. He used a dry brine on the dark meat and a wet for the white. He also asked me to de-bone the thigh on the thigh quarter and keep in the bone for the drum stick. I thought this was crazy at first, but this enabled him to wrap up the thigh meat and tie it with string. When it was done he cut small medallions from the thigh.
That was some of the BEST turkey I think I’ve ever had.
I was absolutely blown away by the quality food he put on the table!
Sharing the love of cooking and the turkey that we raised with all my family there to enjoy it is such a full and happy memory for me.
I thought I’d share the dry brine recipe he used with you. What’s neat about a dry brine is that it doesn’t take up as much space in the fridge and still packs an awesome flavorful punch. It can be used on turkey OR chicken.
Garlic and Rosemary Dry Brine Recipe
(from Bon Appetit)
10 sprigs thyme
6 sprigs sage
6- 10 sprigs rosemary
4 large cloves garlic, chopped
2 teaspoons celery seeds
½ teaspoon coarsely ground black pepper
½ cup kosher salt
2 tablespoons sugar
Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a coarse paste forms. Add salt and sugar and pulse until blended, about 30 seconds.
Did you know that turkeys take at least 18 weeks to get big enough for the Thanksgiving table? So, we have to plan ahead to get our turkeys ready for you in time for the big day.
If you would like to reserve your turkey for this Thanksgiving CLICK HERE. You may not know what your plans are yet but at least you’ll know you will have a quality bird to contribute.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.