Wednesday, November 22, 2006

And so it begins...

I started my Thanksgiving turkey preliminary work tonight (making a brine) - in a couple of minutes after it's cooled a little more I'll put it in a container in the fridge until tomorrow, and then the 12 Hours of Brining begins!

I did this once before, in 2002. It was a yummy turkey.

(Recipe available on foodtv.com - "Good Eats Brined Turkey")

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