what are you guys and gals planning to make for your friends and family for Christmas dinner? I'm making Duck for the main course=)
I've got some mouth watering cuts of Angus beef to throw on the grill, 2 turkey breasts, a seafood platter (includes lobsters bisque, tiger shrimps, sea scallops with duck prosciutto, grilled calamari, crab cakes, oysters served chilled with trout caviar, Atlantic halibut with shaved white asparagus and porcini broth).... my folks love seafood.what are you guys and gals planning to make for your friends and family for Christmas dinner?
I'm brining the turkey for the first time this year but I was told that if you brine it for longer than 10-12 hours, it can end up tasting very salty.(?)Organic turkey ( brined for 24 hrs )
I've done that before and yes it is nice and creamy.Sounds good hun bt let me give you a couple tips to try
Add mayo to your mashed potatoes , couple tbsp will do , makes it very creamy and smooth .
Thank you. I've been doing a little research on the internet on brining -this is helpful too.dapperdon said:For a bird that is big like a turkey I have found that 24 hrs is good and my brine consists of sea salt , brown sugar , garlic , peppercorns , veggie soup base and onions ...
I brine the turkey in a cooler and tried shorter times but found that 24 hrs works best ( I use 12 hrs for chickens ) also I do wash the turkey off after the brine , pat dry with a towel and smear entire turkey with butter ( underskin is best )
Once you brine you will never go back , but make sure you get a good free range organic bird ...never frozen





