Dietary News

Chad Myers, Chef

Culinary Manager

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:

Poultry Brine


  • 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


  1. Combine ingredients in a pot and bring to a simmer to combine flavors.
  2. Take off of heat and bring to at least room temperature or cooler.
  3. Put in a large container with at least a 20# thawed bird.
  4. Brine for at least 24 hours under refrigeration.
  5. Make sure that the bird is dabbed dry before roasting so that the skin browns and crisps up consistently.

Have a great Thanksgiving everyone!!!