Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, February 27, 2014

Brined Turkey Thighs

Where has brining been all my life?  I only got turned onto it a couple of years ago and can’t believe I’ve lived so long without it, it guarantees you moist and flavorful poultry every time.  In a large pot add a cup each of sugar and salt to a quart of water and boil until both are dissolved, remove from heat and if you like add some red pepper flakes, chopped onion, celery, or fennel seeds then fill the pot with cold water and cool.  In this case I submerged two skinless turkey thighs in the brine overnight but it works the same for a whole chicken or turkey although a larger vessel such as a cooler may be necessary.  After removing from the brine pat dry with paper towels and cook as you would normally.  Plan ahead, it’s worth it.

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