Thanksgiving in the United States is a time where we sit down and share memories and food with loved ones. The food that we share often times, can be nostalgic that respect time honored traditional dishes we had in our childhood. However, I suggest that not all of those recipes were actually good.
Too often in fact the Turkey you remember that your Grandmother made was dry, tasteless, and you covered with a brown gelatinous substance that while brown – wasn’t really gravy at all. If you are willing to take a step out of your comfort zone – I would like to share with you a whole new world of brining through my article on “The Magnificent Seven rules of Brining“.
That basic brine, changed the world for me. The world that was associated with turkey and how the meat was supposed to taste like.
This recipe is the next step in that journey. Deep toasty and robust flavors that are embedded deep into the cell structure of the turkey. I promise you, that once you have brined your turkey you will always brine. Good luck and have a great Thanksgiving!
[gmc_recipe 4065]
