A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Maple Brine
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- #47878
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups brown sugar
1 cup maple syrup
3/4 cup kosher salt
3 heads garlic, cloves separated, not peeled
6 bay leaves
1 1/2 cup fresh ginger, unpeeled, chopped
2 teaspoons dried chili flakes
1 1/2 cup soy sauce
5 sprigs fresh thyme
3 quarts water
directions
Combine all ingredients in a large stainless steel pot. Bring to a simmer, remove from heat, and cool completely (refrigerate if necessary to completely cool).
Remove turkey neck and giblets. Rinse turkey well. Put turkey in cold brine. Use a stainless, plastic or other non-reactive container. Add water if brine doesn't cover bird. Refrigerate for 2-4 days, turning bird twice a day.
Remove turkey from brine, pat dry, and brush with olive oil. Leave the dry turkey in the refrigerator for at least 4 hours or overnight, uncovered. This completely dries out the skin to ensure a crisp finish.
Do not stuff turkey. Either grill or cook in oven.
added by
old_magic1
nutrition data
10 calories, 0 grams fat, 2 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in fat.
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