As you may know, I’m a big fan of a brined, fried turkey. That’s the way we make it at home, and that’s the way Dan and I have made it for the past two years. Not only is the end result totally moist, delicious, and perfectly seasoned, it’s a lot of fun. And quick. Have I mentioned how quick and easy it is?
This year, in keeping with the bourbon theme, I decided to brine the turkey in a bourbon and brown sugar solution. The end result, even before the maple-bourbon glaze that everyone was dipping their faces in by the end of the night, was an out-of-this-world turkey. Perfectly salted with hints of sweetness and a spicy bourbon flavor.
4 cups bourbon
2 bay leaves
3/4 cup kosher salt
1 cup brown sugar
1 tbsp pepper
Pinch of red pepper flakes
5 cloves garlic
Fill your pot halfway full of water. Add all ingredients but the bourbon. Bring to a boil, then let cool completely. Add the bourbon, then add the turkey. The brine should cover the turkey completely, add water as necessary. Cover and let sit for two days.
CaneGrrl13.11.2011 at 09:11
And where might the recipe for the maple-bourbon glaze be??
elena14.11.2011 at 06:01
Coming soon! There will be the rest of the turkey post later this week!