Getting ready for a Healthy, Happy Holiday Season?
Here are some things you might want to think about. Perhaps some of you saw the recent Frontline segment on “The Problem with Antibiotics”. While there are always food concern “fads”, antibiotics and hormones in our food are of real concern. Keeping this in mind, if you’re fixing the traditional turkey, look for the USDA organic or no antibiotics/USDA Process Verified label. Don’t settle for “natural”, “antibiotic free” etc. , as these are not approved designations and mean nothing.
OK, so now you have your turkey. Here is a way to ensure the most delicious succulent bird ever. BRINE IT! Brining forces moisture into the meat and traps it there, producing a bird with a firmer and moister texture.
Determine the number of gallons of water you will need to completely cover your turkey. For each gallon of cold water use 1 C Kosher salt, 1/2 C sugar and 1/4-1/2 C Garlic Festival Garli-Gasm Rub (any flavor). Add some lemons or oranges (squeeze juice into the brine) and throw in the rest. Submerge the turkey in the brine to cover in a clean bucket or pot and refrigerate or keep in a cold place overnight. Rinse turkey, discard brine and cook as you normally would.