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Funny enough didn't have a pot big enough so washed out the crisper drawer in the fridge, then 16 cups water to one cup salt then added some aromatics (used peppercorns, dill and bay leaves) - let it soak fully submerged for 48 hours - cooked it normally. Was actually moist and tender even after carving it.
Funny enough didn't have a pot big enough so washed out the crisper drawer in the fridge, then 16 cups water to one cup salt then added some aromatics (used peppercorns, dill and bay leaves) - let it soak fully submerged for 48 hours - cooked it normally. Was actually moist and tender even after carving it.
I have been brining for years. Buy a 5 gal orange Home Depot bucket (the turkey fits perfectly in it), then Google for any brine recipe, take out a shelf in the refrigerator and leave the orange bucket in the refrigerator for 2days with the brine (basically salt water with spices). Make sure the brine covers the turkey. I always double the salt from the recipe and use hot chicken broth to ensure the water dissolves the salt.
Here's the keys to Pats winning the game. The offense needs to get into the end zone more than the Vikings offense and the defense needs to stop the Vikings offense from scoring. If we do that, we should win this game.
I doubt there will be a breakthru game. I think Mac will progressively get incrementally better throughout this year and next. Watching Goff's play should be encouraging.
