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November
Turkey Brine Recipe
This recipe is perfect for a 15 - 20lb. Turkey. The entire recipe can also be halved to use on a 7lb.
Turkey breast, a whole chicken, or a couple of game hens.
Ingredients:
- 4 Gallons Water
- 4 Cups Salt
- 2 Cups Sugar
- 4 Bunches Parsley
- 8 Each Bay Leaves
- 4 Head Garlic Halved
- 4 Each Onions Sliced
- 12 Tbsp Black Peppercorns
- 8 Lemons Halved
- 4 Bunches Thyme
- 4 Each Oranges
Method:
- Heat all the ingredients to boil. Turn off and cool to refrigerator temperature. Place Turkey in brine. If
the turkey is 16lbs. or less let it sit in the brine for 24 hours. If the turkey is 16lbs. or greater let
it sit in the brine for 36 hours.
Note: If you don't have a large refrigerator or a container that can hold both the Turkey and the brine.
We suggest placing the Turkey and brine into a large clean plastic bag, tying the bag closed and then
placing the bag into an ice filled cooler and letting it sit in the cooler for the required amount of time.
October
Shortbread Cookie Cutout Recipe
Ingredients:
- 1 Cup / 226 Grams Soft Butter (Unsalted)
- 2/3 Cup / 88 Grams Confectioners Sugar
- 2 Cups / 293 Grams All-Purpose Flour
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Kosher Salt
Method:
- Preheat oven 350 degrees. Make sure that your butter is room temperature or softer. Place butter in
mixer using paddle attachment on a medium setting. Add sifted sugar followed by vanilla and salt on a low setting.
Lastly, stop mixer and add flour. Mix on a low setting until just combined. DO NOT OVER MIX.
- Refrigerate dough at least 30 minutes before rolling. (If the dough is chilled through let soften
slightly before rolling)
- Roll out dough to an 1/8 of an inch thick and cut with desired cutters. You may egg wash and sugar
tops before baking or bake plain at 350 degrees (No fan) for 12 minutes or lightly golden. (Adjust timing to oven)
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