Last Sunday I whipped up a Turkey lunch for the family. Now, using the word ‘whip’ makes it seem as though I had an easy time but other than the sheer huge size of the poultry, the rest of it was simply that easy.
The turkey I bought was an 8pounder baby. Now, that’s not very big but I don’t usually cook on a large scale. The first problem I had was finding a receptacle big enough for brining it overnight.
After much trial and error, I found the biryani pot which I took from my Mama but never returned. It was still a tad too small and the top of the turkey was exposed but it was the best given the circumstances.
The brining liquid was simple. Water, salt, lemon and orange peels, peppercorns, Bay leaves, rosemary, thyme, onion, garlic. Brine overnight.
The Occasional Cook 