To Brine A Turkey.

This Thanksgiving Holiday I spent it at my Grandmother’s house with family and friends. The weather was unseasonably warm, I believe it got as high as 66 degrees and that is an anomaly in my ‘hood for this time of year. My cousin and I made Thanksgiving dinner. I brined a turkey for the first time. The turkey came out delicious to say the very least. I was a bit apprehensive because I didn’t want the turkey to be too salty and give some more black folks high blood pressure which may lead to heart disease. Who wants to contribute to the statistics on black on black crime – not me! My grandmother did make a slight comment about the salt; however she ate the turkey as if it was the best thing on God’s green earth. I had to cook the turkey for about “a day” it seemed because I put too much “stuff” in the cavity. Lesson learned I will not do that again. I used the apple cider turkey brine which I purchased from William Sonoma. I’m glad I purchased the brine bags at the same time as I would not know what to brine the turkey in – my mop pail? – that would not be a good choice – the Clorox residue sure wouldn’t mix well with the brine solution. The brine smells heavenly and got me excited about the process. I’m cooking again Christmas so I will be brining another turkey – I can not wait for the delightful results. Overall the dinner was absolutely fabulous and every day after Thanksgiving I looked forward to eating “leftovers” until they were all gone…What a great Thanksgiving day! I’m truly thankful for all things…brined.

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