Do you brine your bird? Also any favorite side dishes, recipes anyone cares to share?
I know it's a rather personal question
Replies to: Do you brine your bird? Also any favorite side dishes, recipes anyone cares to share?
Yes. I use something very simple like dormerson said below. I also smoke mine
On the Traeger. Spatchcocking also is a good idea. My wife cooked a small Turkey in the over last year but won’t be doing that this year. They liked the smoked one better. So I’ll be doing 2 this year.
Nothing major on the side dishes. We’re simple and stick with the staples. Nothing like good mashed potatoes.
Normally we roast one and deep fry one, but won't have the huge gathering so not deep frying this yr
Sides are all the traditionals plus some roasted brussels sprouts.
I tried deep frying one. Not a fan of it. Now the deep fryer has become my crab boil pot.
(no message)
My BIL got it down to a science. Injects all sorts of flavors into the bird. Comes out great...
...plus we all get to stand around it to bullshit and drink.
and it only takes about 45 minutes to fry. Delicious bird.
Beer and hot oil make for a great turkey day.
Brining is great, mashed potatoes is probably the favorite side dish.
I use a pretty simple brine with kosher salt, brown sugar, rosemary, thyme, I don't have the recipe with me right now though.
Have not fried or smoked a turkey yet, but did one roasted, and had a small dinner last year with just the turkey breast in an air fryer, turned out really good.
Any favorites for you?
Brine is similar to yours...usually toss in some garlic apple cider and cranberries as well.
Fried bird is out this year due to crowd size restrictions...but enjoy that as well.
Sides:
Mashed potatoes
Stuffing
Homemade Cranberry sauce (with a little Grand Marnier tossed in.)
Sweet Potatoes
Green bean casserole with the fired onions
Brussels Sprouts (halved, roasted in olive oil with herbs, bacon., breadcrumbs, a touch of red pepper and maple syrup)
Those are the staples with dinner rolls and gravy from pan drippings.
That's the spread this year. Usually a lot more when we're 30+ people but will be just 5 this year (and hopefully ONLY this year.)
It's entirely possible that it has ACV in the brine
When you and SRD mentioned it I seem to remember putting that in. What I put wasn't everything because I couldn't remember it all of the top of my head.
Your spread sounds very similar to what my family usually does. Usually there is something new every year from one or both of my sisters who find a new recipe to try out.
One year after binge watching the Great British Baking Show on Netflix I did a pumpkin spice roll cake with cinnamon butter frosting for dessert.
How many people brine chicken as well prior to cooking it? I've experimented a couple times with pickle juice trying to get that Chik-Fil-A flavor going, first time was a little too strong, significant other called it pickle chicken.
Depends on how much time I have before cooking the chicken.
Smoking usually doesn't need much but I do it with turkey because of the size. I use the same method of cutting the back out of them too so the skin gets a good crisp to it.
Indeed. Try a splash of apple cider or ginger ale for some sweetness in addition to sugar.
(no message)
I like this idea. Going to have to add some.
(no message)
Yep, apple cider goes in with my brine...
Actually had pork chops that were marinated in apple cider last night...then served in an apple cider pear sauce.
Good stuff...