Missing Willow Farm

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I brined our heritage bronx turkey this year and it was the best we’ve ever had, bar none.  I’m not sure if it’s because of the turkey or the brine or maybe it’s the roasting method I got from Martha Stewart on the Today show Thanksgiving morning (wine and butter soaked cheesecloth wrap).  At any rate, I’m certain the brine will work for any poultry and I’m going to keep in my culinary bag of tricks.   I sauteed 2 split heads of garlic and a sliced orange in olive oil for a few minutes, then added a gallon of cider, 1/2 cup of brown sugar, 1 cup of kosher salt, a T. of peppercorns, fresh sage and fresh thyme from the garden.   I brought that to a boil then cooled it to room temp and added a gallon of water for two gallons total of liquid.  The turkey was left in the fridge soaking in the brine (quite a trick for a 22 lb. bird) then rinsed off and baked.  If you try this, leave the bird in the brine for at least 12 and not more than 24 hours.  We had friends over for Thanksgiving dinner.  It was this guy & his lovely wife –  http://eatocracy.cnn.com/2010/11/23/55-shepherd-craig-rogers/#comment-70336