Chad Myers, Chef
So, we are here at November. I think it is safe to say that 2020 has been quite the year. I hope that in 2021, we can put all of this Covid-19 stuff behind us, and get back to some normalcy, or at least a new normal. I look forward to seeing the smiling faces of people as they get to visit with their families, and we can enhance the visit with some delicious yum yums. I don’t know when that will be, but it will definitely be a welcome sight.
Obviously, we can’t do a family Thanksgiving, but be sure that all of the residents and tenants will get all of the traditional goodies we all expect on Thanksgiving.
There is a great brine that I usually use for chicken, but it also works great for Turkey:
- 10 ea lemons halved
- 24 ea bay leaves
- 8 oz parsley
- 2 oz thyme
- ½ cup honey
- 24 ea garlic cloves crushed
- ½ c peppercorns
- 20 oz kosher salt
- 4 gal water
- Combine ingredients in a pot and bring to a simmer to combine flavors.
- Take off of heat and bring to at least room temperature or cooler.
- Put in a large container with at least a 20# thawed bird.
- Brine for at least 24 hours under refrigeration.
- Make sure that the bird is dabbed dry before roasting so that the skin browns and crisps up consistently.
Have a great Thanksgiving everyone!!!