Foodie Friday Bring on the Turkey OOPS I mean Brining the Turkey

Did I already tell you this?  I need to keep better track of things now that I'm going in some sort of order.  Almost a whole month and I pretty much stuck to a plan.  That's a big WOW!

 

Monday Delaware Hues of Red

Tuesday Delaware Clues or just Common Cents

Wednesday Delaware Views Anew

Thursday Delaware News

Friday Delaware Chews or Foodie Friday

Everyone needs a rest

Sunday Funday

 

Turkey Tendernan Roast

 

1-2 pound Boneless Turkey Breast

 

 

4 cups water divided

1/3 cup salt

1/3 cup sugar

1/3 c apple Cider Vinegar

1tsp each dried, sage, rosemary, thyme, & parsley

1/4 tsp cayenne pepper

1 cup ice

 

Dissolve sugar and salt in 1 1/2 cups water.

Add remaining ingredients cooling with the ice.

Place Turkey in deep container or ziplock bag.

I do all this in the morning.

An hour before dinner rinse the turkey.

 

Remove Turkey from brine and rinse. Slather with oil and the same proportions of herbs as above.

Bake at 350 20 minutes per pound.  Test for doneness.

 

I like to mix my herbs up a batch at a time in a mortar and pestle and store in glass jars.  This way I can just spill out a tablespoon or so in the brine or in my palm with oil to rub my meat before roasting.

 

 



 

 

 

 



Delaware Issues Common Cents

Everybody has a little spot of sunshine somewhere.  It could be in a backyard garden, a flower pot, or even on a window sill.  Herbs are some of the easiest things to grow.  I have fresh parsley, thyme, sage, and cayenne pepper, along with some others, growing all summer long.   I get little potted plants in the beginning of the growing season and transplant them into large pots or directly in the ground. I like to keep the parsley in a pot by the back door so I can grab a few leaves after a meal to freshen my breath.  At the end of the season or during, if a particular plant is abundant, I bunch them up and hang them to dry.  For just a few dollars each, I can have fresh herbs all summer long, dried herbs throughout the winter, and I can mix them up to my taste for almost any recipe I wish to make.  Maybe Ill share with you some of these concoctions on Foodie Friday.