Tuesday 16th November 2021.
November 16, 2021
Our guest in the eight o’clock hour this morning is Tom Davis over the pond in the UK. Tom is a motorsport commentator and we have been in touch over the F1 season discussing what has been a very exciting year. Today we bring the discussion to TBS. After the thrilling Brazilian Grand Prix there is plenty to talk about as the championship is still wide open. Also with all the changes for next year, what can we expect?
From the UK to Canada. It being Tuesday in the last hour today we link up with our Feisty Foodies Sara, this week continuing with the Thanksgiving theme… “As we inch closer to American Thanksgiving we’re still focused on bringing the family together around a big turkey! So, once we make sure our bird is fully defrosted, I love a good brine to get the flavour right to the bone!
First we’ll start off with Basic Turkey Brine. You’ll want to leave between 18-24 hours for this process. If you want something a little more herbaceous….try this Savoury Turkey Brine. If this seems a little too labour intensive for you (even though it really isn’t) than maybe a Citrus and Peppercorn Dry Brine would be the way to go! Be sure to always use Kosher salt in your brine! Also, make sure to rinse of our dry brine before cooking! If our listeners are having a smaller dinner celebration, how about considering Spatchcocking their bird! We can go through the steps if we have time! This is also a great tip for a whole roasted chicken.
For a fun and feisty Thanksgiving cocktail, how about a Fireball Caramel Cider! “
Basic Turkey Brine
2 gallons cold water
1 cup sugar
3 cloves garlic, crushed
3 to 4 sprigs fresh thyme
3 to 4 sprigs fresh sage
3 to 4 sprigs fresh rosemary
1 teaspoon allspice berries, cracked
1/2 teaspoon freshly ground black pepper
12-15 lb Turkey
Add water to the stockpot along with the salt, sugar, garlic, thyme, sage, rosemary, allspice berries, and pepper. Over medium heat, simmer until the salt and sugar dissolve, stirring occasionally. Remove from heat and let cool. Submerge the turkey in the brine, top with a plate, and put a large can or a few cans on the plate to hold the turkey under the brine. Refrigerate the turkey in the brine for 12 to 24 hours.
Before roasting, remove the turkey from the brine, rinse it off under cold water so it’s not too salty, and pat it dry with paper towels. Roast according to your favourite recipe. No additional salt necessary.
TIPS: Once the brine has come together, let it cool. Some people like to put the turkey in an extra-large resealable plastic bag inside a cooler loaded with ice, which makes it easier to pour the brine in and even easier to move the turkey around; it also doesn’t take up precious space in your refrigerator at a time of year when space is at a premium. You can use a cooler or simply add the turkey and the brine to a large plastic container, then place a plate and a large can on top of the container to hold the turkey down and prevent it from floating around. You want the turkey to stay full submerged in the liquid.
Savoury Turkey Brine
2 quarts vegetable stock
3/4 cup kosher salt
1/2 cup white sugar
1 tablespoon dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
2 quarts cold water
Combine the vegetable stock, salt, sugar, rosemary, sage, and thyme in a large pot over medium heat. Simmer for about 15 minutes until the salt is completely dissolved.
Remove the pot from the from heat and allow the mixture to cool to cool for 30 minutes or more. Add the cold water.
Place the turkey in a large plastic container. Pour the cold brine over the top. Cover the container and refrigerate. Brine the turkey for 1 hour per pound.
Rinse all the brine from the turkey thoroughly before cooking. Otherwise, there will be a salty flavor to the turkey. Discard any remaining brine and thoroughly clean the container.
Citrus and Peppercorn Dry Brine for Turkey (and poultry)
1 tablespoon pink peppercorns
2 teaspoons white peppercorns
2 teaspoons coriander seeds
6 bay leaves
1/2 cup kosher salt
2 tablespoons light brown sugar
1/4 cup lemon zest
2 tablespoons orange zest
Toast black, pink, and white peppercorns and bay leaves in a skillet until fragrant. Let cool, then crush in a bag using a rolling pin or heavy skillet (or mortar and pestle). Mix with salt, sugar, lemon zest, and orange zest. Apply to turkey and after curing, rinse off and pat dry before roasting.
Tip: DO AHEAD: Dry brine can be made 3 days ahead. Cover and chill.
2 c. Fireball whisky
1/2 c. caramel sauce
3 c. apple cider
2 bags of ice
Cinnamon sticks and apple slices, for garnish
- Fill each small mason jar with 1.5 oz. Fireball, 1 tbsp. caramel, and 3 oz. apple cider. Top with ice, put lid on mason jar, and shake cocktail.
- Serve in small mason jars with a cinnamon stick and apple slice.