ON THE 2ND DAY OF THANKSGIVING, MY TRUE LOVE GAVE TO ME: TWO TURKEYS BRINING…
and a pork shoulder of carnitas.

But before we get into that, let’s talk honestly about those less fortunate. I sent my children off to school today, each with a grocery bag filled with non-perishable Thanksgiving food items. There’s a local food pantry that the school donates to, not just at Thanksgiving, but every week of the school year. Most schools have a similar program. On the off chance that your child is not given this simple opportunity to experience the goodness of sharing, go to the Los Angeles Regional Food Bank website, LAFightsHunger.org, and find a place to contribute. Let your little ones join you when you drop off food, blankets, diapers, etc. because it’s critical for children to see how individuals help each other. There’s a good chance that adults who volunteer tirelessly and reach out consistently to those in need, were raised by grown-ups who did the same. It’s not always easy but it’s always important.

On to the turkeys:

Depending on the amount of people you’re sharing the Thanksgiving meal with, you may want to cook more than one turkey. If your oven doesn’t accommodate two turkeys, you could consider getting to know your neighbor who’s going to her parents for Turkey Day and isn’t cooking a thing. What a great excuse for a Mayberry moment. Or you might contemplate a rotisserie method of cooking your bird outside, or a deep fryer. However, both require equipment many of us don’t already own and, having eaten many a deep fried turkey, I think they’re slightly overrated. (Yes, Uncle David, I did just say that.) Regardless, some local legislators are currently attempting to pass Municipal Code 34.72, Section 12, which would make it illegal to cook a turkey before brining it first.

Here’s the deal. It doesn’t matter much what your brine consists of, as long as it’s heavy on salt. This is about prepping a turkey that, when cooked and then served, is so juicy and full of flavor, that gravy and the salt shaker are not necessary. Just thinking about the leftover turkey sandwich next Friday with lettuce and a dab of mayo, gives me chills.

If you’re buying your turkey frozen, get it in the next couple of days so you can leave it in your fridge to thaw. My sister swears on the Butterballs, but if you want to save money, you can always buy the store brand and, before cooking, add your own butter. Just be sure to give yourself at least two days for it to thaw in the fridge and another two days to luxuriate in the brine. (A lot of recipes call for one hour brining per pound, but two days has always turned out perfectly for me.)

A most basic brine:
about 1 ½ gallons of cold water
1 cup of salt or 1 ½ cups Kosher or course salt
1 cup of brown sugar
1 Tbsp. whole peppercorns
Optional:
1 Tbsp. cloves, nutmeg, chopped rosemary or cinnamon
1 cup soy sauce, molasses, maple syrup, honey or dark brown sugar
apple juice
pineapple juice
You get the picture? It can be a free-for-all!

Directions:
Pour half the water into a large pot and add the salt, sugar and peppercorns. Boil until the sugar and salt are dissolved. Remove from heat and add the remaining cold water to bring the brine to room temperature. You may want to add ice cubes to speed up the process. If you’re experimenting, you’ll want to make sure the maple syrup/honey/molasses is dissolved. You can replace half the water with stock or juice. As long as it’s cool, you’re ready to go.

Place a large plastic bag inside another large plastic bag and add your turkey. Carefully pour the brine into the bag with the turkey. (Be sure to remove the bag of innards inside the cavity if there is one.) Gather up the top of the bag and get as much air out as possible. Seal the bag with a twist tie. The idea is for the brine to surround the bird. The outside bag is so that if and when the inner bag leaks, you won’t be left with an incredible mess. I have a lobster pot that I put the whole thing into. Place in the fridge until you’re ready to cook. (We’ll get to the cooking part in a few days.)

And yes, I was joking about the Municipal Code, but I do know some turkey police that will fine you for serving a dry, flavorless turkey.

Think ahead and BRINE!

Tomorrow: 3 fancy breads