X-mas

Hi Nicko: Here is my log so far with the brined turkey...

BRINING TURKEY
Dec 24, 2000
1. 8:30 AM - Removed turkey from refrigerator after 48 hours of thawing time.
2. Remove bird from its plastic wrap. Remove giblets and neck. Rinse thoroughly, inside and out.
3. 9:00 AM: Mixed 2 cups kosher salt in 2 gallons water. Added 1 tray of ice cubes. Add turkey and cover pot. 2 gallons brining solution was just enough. Weight lid and set in root cellar to brine. Outside temperature 32°. Temperature in root cellar 45°.
4. 6:30 PM Root cellar 40° (a 5° variation), Brining temperature 40°. Stir brine.
5. Dec 25 - 7:00 AM removed turkey from brine. Rinse well, inside and out. Rub butter into skin. Preheat oven to 400°F Bake 45 minutes. Do a half turn. Bake 15 minutes. Do a half turn. Bake 15 minutes. Turn bird breast side down. Reduce heat to 275° to finish. 10:00 AM Instant read thermometer inserted in thigh reads 171°. Were there!! A little taste...WOW, I cannot believe the taste of this bird!!! Turkey has been reinvented!!!10:30 AM Begin ‘mise en place’ for the rest of the meal.



[This message has been edited by Jesse (edited 12-25-2000).]

We had my sibs and son and his wife and two kids over yesterday (Christmas Eve) for brunch:

Stewed dried fruit with brown-sugar/cinnamon sour cream topping;
Sausage and veg strata;
Creamed scrambled eggs;
Peppered thick-cut bacon;
Bread-pudding pancakes with syrup or preserves;
Cookies;
Mulled cider;
Tomato and orange juices;
Buckets of coffee (we are BIG on coffee)

Fortunately, I'm off the hook for Christmas day - off to my husband's sister's house with a pumpkin pie in one hand and a bottle of wine in the other!