Funny, no? Wendell brines our Thanksgiving turkey and it comes out really moist. I figured the leftovers would go good with a ginger sauce, and it did!
I used Foodland's recipe. Heat 1/4 cup of peanut oil. Add 1/2 cup of minced ginger and 1/2 cup of minced green onion. Cook for 30 seconds. Add 1 teaspoon of salt. Pour over cold turkey.
7 comments:
Yum! Looks delicious!
Izsmom
J, when I brined once, so much juices
came out the turkey was boiling instead of baking. The bottom half was was not roasted at all and was pale. How was yours?Glad to find out about the ginger sauce, my fave.- N
nice!
Oh I love that sauce on anything! Plenty work, though. Chopping chopping chopping.
Something so simple yet sounds so good! What is Wendell’s brining recipe?
Sounds Winnah! I don't like the cold (bloody) chicken so leftover turkey sounds good
V
Izsmom, I think the key is that the turkey needs to be moist.
N, Wendell does the turkey in a kamado and it usually comes out goooood. The timing varies . . . last year took long and this year was fast. This year he forgot to take off the foil covering so the skin didn't get crispy. Still was ono.
Kat, yesss.
Aunty, choke chopping.
Susan, he followed the recipe on the I Heart Naptime site. For a 15-pound turkey it's 3 - 4 quarts water, 1 cup kosher salt, 1 cup brown sugar, 4 cloves garlic and 1/4 cup fresh rosemary.
V, me too, not a fan of cold chicken and the rubbery skin.
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