Gayla
Nov 22, 2005, 10:40 PM
Post #6 of 7
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Re: [lakechapaladreamer] Pork, lots of pork!
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Here you go - Ginger and Mezcal Brined Turkey
8 Cups of Water
1 1/2 Cups Brown Sugar
3/4 Cup Kosher Salt
4 each Bay Leaves
1 Tbls. Black Peppercorns, crushed
1 Tbls. Coriander seeds, crushed
1 Cup Ginger, peeled and chopped (yes, 1 Cup is correct, it's a LOT of ginger)
16 Cloves of Garlic, peeled and halved
20 each chile de arbols, whole, stems removed
2 Cups Mezcal, preferably a smoky one
Combine ingredients in a non-reactive pot (like stainless steel, glass or enamal), stir until the salt and sugar are dissolved. Poke turkey all over with the tip of a sharp knife (or not if you prefer, the brine will work either way) and then pour the brine over the turkey. Keep turkey submerged and refrigerate at least 24 hours and up to 48.
Preheat oven to 350*. Put turkey in a roasting pan just big enough to hold it. Add a little of the brine.
Roast until done, basting ocassionally.
This recipe originally called for 2 turkey thighs and 4 turkey legs. I'm brining 2 half breast for a total weight of 7 1/2 pounds with bone. Since white meat tends to be dry (done anyone go there, it's not worth the cheap thrill) brining helps to keep it moist. Be forewarned about brining..........the drippings are generally too salty to be used to make gravy, and the skin of the bird usually doesn't brown too well, and tends to be a little on the flabby side, since it's pretty saturated with fluid.
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