Harvest Turkey Brine

Easy brine for an 11-pound turkey. Use any herbs you prefer.

Step: 1

Combine chicken stock, vegetable stock, and with wine in a large pot. Toss in apples, oranges, lemons, pear, garlic, and onion. Tie rosemary, thyme, and sage together with kitchen twine; add to the pot. Stir in 1 cup water, salt, sugar, dried peppers, vegetable flakes, peppercorns, and bay leaves. Bring to a boil; stir to dissolve salt and sugar.

Step: 2

Remove brine from heat and let cool to room temperature. Store in the refrigerator.

Step: 3

Combine brine with 1 gallon of heavily iced water 1 to 2 days before serving the turkey. Place thawed turkey in an extra-large turkey bag and pour in enough brine to cover completely. Refrigerate.

Step: 4

Remove turkey from the brine and rinse inside and out with cold water. Discard brine and start cooking.

Per Serving: 477 calories; protein 52g; carbohydrates 15.1g; fat 20.5g; cholesterol 169.9mg; sodium 3530.5mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, go for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .