November 28, 2015

Simple & Sweet Turkey Brine

Turkey Brining

Turkey Brining

In preparation for a delicious Turkey fry with friends, I made my Sweet & Delicious Turkey brine today.
Brining a turkey is quite simple. With the turkey already de-thawed and roughly 24-hours prior to cooking (frying in this case) submerge the entire turkey in the brine while keeping the turkey cold. Since the bucket I am using for brining (a Vintner’s bucket) will not fit in our refrigerator, I am going to set the bucket outside as the temps are in the thirties. If you the route of placing the bucket outside be sure to watch the temp to avoid any freezing. Prior to cooking the turkey, remove it from the brine and rinse the turkey with cold water. If you will be frying the turkey, you need to dry the turkey off BEFORE putting the turkey in the fryer.

Sweet & Delicious Turkey Brine Ingredients

Sweet & Delicious Turkey Brine Ingredients

Sweet & Delicious Turkey Brine

Sweet & Delicious Turkey Brine

Sweet & Delicious Turkey Brine

  • 1 gallon of cold water (16 cups or 4 quarts)
  • 4 quarts (1 gallon) of hot water
  • 1 cup of kosher salt
  • 1 cup of brown sugar
  • .5 cup of sugar
  • 2 tablespoon of peppercorns
  • 4 tablespoons of minced garlic
  • 2 tablespoons of Worcestershire sauce

Directions

  1. Fill a large pan/bucket with 1 gallon of cold water. This bucket will need to be refrigerator so choose your bucket size accordingly. Due to the cold temperatures I typically set mine outside.
  2. Heat up 4 quarts of water on the stove.
  3. Mix in the salt and sugar in with the 4 quarts of hot water. Stir until both completely dissolve. Then turn off the heat.
  4. Add remaining ingredients to the hot water and stir.
  5. Add the hot brine mixture to the cold gallon of water to start cooling the mixture to room temperature.
  6. Prepare the turkey for brining by removing the giblets and rinsing the turkey throughly.
  7. Once the brine has cooled room temperature, place the turkey in the brine solution breast first. If the turkey is not completely covered by the brine you can add some additional water. Otherwise you can rotate the turkey during the brining to ensure consistent flavoring.
  8. Refrigerate for 24-hours. If the turkey is not completely covered by the brine, be sure to rotate the turkey during the 24-hours.  In a 6-gallon bucket my 12.5 lb turkey was covered with 2-gallons of brine.
  9. After 24-hours remove the turkey from the brine solution and rinse the turkey throughly under cold water.
  10. Once cleaned, pat the turkey dry with paper towels and puncture a few holes into the turkey to allow the brine to soak in deeper. You are now ready to cook the turkey.

If you have used this brine recipe and process please comment below to let my know how it worked for you and how we can improve it.

~Nathan

February 3, 2013

Homemade Crepes

Nathan's homemade crepes
In an effort to slow down our pace of daily living and more effectively honor the sabbath, Amy and I have taken on many new Sunday traditions. One of those being to prepare and eat breakfast together. Breakfast Monday-Friday for us is typically something healthy and speedy. Like a bowl of Life cereal with some fruit. For Sundays, we are focusing on cooking new recipes that take longer to give us the opportunity to deliberatley spend quality time together.

Today Amy had the privilege to cheer for our friend Keith while he participates in a freestyle ski race(GO KEITH!), so I flew solo with our Sunday tradition.

On today’s menu was Crepes. Crepes are like thin cake tortillas that can be filled with a variety of things such as fruit, Nutella, Peanut butter, Cream cheese, or just about anything. I filled mine with Raspberries, Blueberries, and Blackberries and then dashed them with powdered sugar.

These crepes were made from my own recipe that I assembled from a collection of different recipes I found. My goal was to avoid any unnecessary fats, cholesterol(egg yolks), or heavily processed foods to the best of my abilities (yes that is powered sugar on top) while making a delicious crepe. My recipe used Whole Wheat flour and egg-whites to make a healthier crepe. I also fried them without using butter or cooking spray. I am pretty confident I met the goal of a healthy and delicious crepe, although I will withhold final judgement until tomorrow morning when Amy has the opportunity to weigh-in.

~Nathan

November 23, 2012

Sweet & Delicious Turkey Brining

Checkout my new simpler process for using the Sweet & Delicious brine

Turkey Brining

Turkey Brining

In preparation for a delicious Turkey fry with friends tomorrow, I made my Sweet & Delicious Turkey brine today.
Brining a turkey is quite simple. With the turkey already de-thawed and roughly 24-hours prior to cooking (frying in this case) submerge the entire turkey in the brine while keeping the turkey cold. Since the bucket I am using for brining (a Vintner’s bucket) will not fit in our refrigerator, I am going to set the bucket outside as the temps are in the thirties. If you the route of placing the bucket outside be sure to watch the temp to avoid any freezing. Prior to cooking the turkey, remove it from the brine and rinse the turkey with cold water. If you will be frying the turkey, you need to dry the turkey off BEFORE putting the turkey in the fryer.

Sweet & Delicious Turkey Brine Ingredients

Sweet & Delicious Turkey Brine Ingredients

Sweet & Delicious Turkey Brine

Sweet & Delicious Turkey Brine

Sweet & Delicious Turkey Brine

  • 2 gallons of warm water (32 cups)
  • 1 cup of kosher salt
  • 1 cup of brown sugar
  • .5 cup of sugar
  • 2 tablespoon of peppercorns
  • 4 tablespoons of minced garlic
  • 2 tablespoons of Worcestershire sauce

Directions

  1. Fill a large pan/bucket with 2 gallons of warm water. This bucket will need to be refrigerator so choose your bucket size accordingly. Due to the cold temperatures I typically set mine outside.
  2. Mix in the salt and sugar. Stir until both completely dissolve.
  3. Add in remaining ingredients and stir.
  4. Bring mixture to room temperature. While the brine was coming to room temperature I prepared the turkey for brining by removing the giblets and rinsing the turkey throughly. I also added ice to the brine to speed up the reduction of the temperature.
  5. Once the mixture is at room temperature, place the turkey in the brine solution breast first. If the turkey is not completely covered by the brine you can add some additional water (not more than a couple of cups) or you can rotate the turkey during the brining.
  6. Refrigerate for 24-hours. If the turkey is not completely covered by the brine, be sure to rotate the turkey during the 24-hours.  In a 6-gallon bucket my 12.5 lb turkey was covered with 2-gallons of brine.
  7. After 24-hours remove the turkey from the brine solution and rinse the turkey throughly under cold water.
  8. Once cleaned, pat the turkey dry with paper towels. You are now ready to cook the turkey.
~Nathan

November 5, 2011

How Amy Rolls

Amy is making some of her aunt’s delicious Oatmeal rolls. These rolls have been known to dominate the deliciousness of Thanksgiving plates across the state.

Amy making rolls

Amy making rolls

Amy Rolling Rolls

Amy Rolling Rolls

~Nathan