Sag Harbor Days
Posted: 25 Nov 2009 10:42 AM PS
I picked up this organic, fresh-killed turkey at Cromer's
(3500 Noyac Road, 725-9004) this morning, and my
husband brined it, placing it in a cooler where he had
already dissolved 4 cups of kosher salt in 4 gallons of
water. He threw in a few ice cubes to keep it cold and
closed the lid. It will sit in salt water for 6 hours,
becoming well-seasoned and able to hold onto its
juices in the oven. This really improves the taste and
texture of your fresh-killed turkey (if you are making a
frozen turkey it has probably already been injected with
salt; if you are making a kosher turkey, it's already been
brined) and there's still time!
Visit www.sagharbordays.blogspot.com for
other great cooking tips.
Check out Lauren's books at the bottom of her blog.
They make great holiday gifts! Tell her you saw this
this on urbanseashell—a collection.
Happy Thanksgiving!
11.25.2009
Last Minute Turkey Tip from Sag Harbor Days
Lauren Chattman, author, cook and blogger shares her tip about brining your turkey.
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