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BRINING  Brine is essentially salt water.  You can do it with poultry & pork. It changes the cellular structure of the meat, allowing it to hold on to more moisture as it cooks and can be used to infuse flavor.

 

Citrus Brine

2 gallons water

1 cup sugar (white or brown)

1 cup kosher salt

2 oranges or lemons, sliced in half

 

Combine all brine ingredients in a container or pot large enough to hold the turkey.  Make sure all the sugar and salt have been fully dissolved.  Add the turkey and refrigerate 6 hours or overnight.

 

 

 

Jezebel Sauce

Large jar of Apple Jelly (18oz)

Large jar of Pineapple Preserves (18oz)

6 oz Horseradish (3/4 of an 8oz jar)

9oz  Spicy Brown Mustard

 

Mix well. Store in airtight container in fridge.  Keeps indefinitely. Makes more than a quart. Serve over cream cheese with crackers for an instant appetizer.  Wonderful with ham & poultry.

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