It’s about that time of year when I start plotting how I’m going to cook the Christmas turkey. I’ve taken on turkey-cooking for the last few Thanksgivings and this will be Christmas turkey number two. (Last year J & I hosted Christmas for the first time. Fun but exhausting, I’m glad the duties are being split up among guests this year. Even happier that I won’t have to do any dishes.) I’ve been keeping an eye on different brines and recipes and I think I’ve come up with the one I want to use:
2 c salt
2 c brown sugar
1 c molasses
2 lemons, quartered
2 oranges, quartered
1 bunch of rosemary
2 onions, halved
1 head garlic, halved
1/4 c peppercorns
The plan is to dissolve the salt & sugar in hot water in a large cooler, then add the rest of the ingredients. Top that off with enough cold water to cover the turkey and leave the whole concoction alone for a solid 24 hours, maybe longer. Will then stuff the birdie with garlic, rosemary, lemons & oranges and roast on a bed of celery, carrots and leeks. I have chicken stock in the freezer that will go in the bottom of the roasting pan, too, which should help make for some delicious gravy! (Actual gravy prep is Dad’s job. He still makes it the best. I always end up with lumps in mine because I’m impatient.)
Thoughts, anyone? Anyone have an amazing turkey recipe they’d like to share?
Food Nurd 
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