{"id":3886,"date":"2010-11-16T05:38:57","date_gmt":"2010-11-16T13:38:57","guid":{"rendered":"https:\/\/shescookin.com\/?p=3886"},"modified":"2012-11-17T22:24:05","modified_gmt":"2012-11-18T06:24:05","slug":"savory-brined-turkey-with-brown-rice-syrup-glaze","status":"publish","type":"post","link":"https:\/\/shescookin.com\/savory-brined-turkey-with-brown-rice-syrup-glaze\/","title":{"rendered":"Savory Brined Turkey with Brown Rice Syrup Glaze"},"content":{"rendered":"

\"Brined<\/a>
\nTurkey recipes abound and its officially countdown time to the big day! I’ve ordered my Mary’s Free Range organic turkey<\/a> – all it takes is a phone call to Whole Foods<\/a> – and I’ll pick it up next Monday so it has 2+ days to defrost in the refrigerator. So let’s talk turkey! Have you decided to try something new or do you have a tried and true recipe? Or maybe you’re relieved of turkey duty and travel to your mom’s or sister’s house or you could be one of the many who enjoy the holiday feast by making reservations \ud83d\ude42 Its all good!<\/p>\n

These days its just not as simple as roasting a turkey – there are recipes for dry rubs, brining, glazing, deep-fried, smoked, and grilled turkeys! For the past 10 years I’ve made a Brown Sugar Cured Turkey<\/a> recipe from Bon Appetit – its a rub of brown sugar and herbs that is slathered on the bird the day before and refrigerated uncovered for 24 hours. Doing this draws the moisture to the skin and infuses the meat with a subtle sweetness. My mouth is watering just describing it to you!<\/p>\n

Even though my words of advice for the home chef usually is along the lines of “don’t try anything too radically new” for the big day, this year I took a huge leap of faith and brined the big bird! After the grand opening of Whole Foods<\/a> in Huntington Beach, I was contacted about testing a brining recipe for Kikkoman and thought that might be kind of fun for a change. I mentioned that I only use low-sodium soy sauce and the box I received included it and several other popular Kikkoman sauces<\/a> along with a gift card to purchase a turkey.<\/p>\n

My kitchen is not equipped with gigantic stock pots, my largest one was not big enough for a 12-pound turkey submerged in two gallons of soy-laced water , so I used doubled turkey-sized oven bags suggested in another brining recipe that I had seen recently in Bon Appetit.\u00a0 And actually the bag helps keep the brining liquid from sloshing out of the pot as you move it from the kitchen to your refrigerator that’s in the garage \ud83d\ude42 Anyway, it was quite comical and in the end resulted in a succulent, but not salty, turkey infused with a rich savory umami flavor. The brown rice syrup glaze gives the bird a crisp, burnished skin. \u00a0The Don raved about it and no mention was made of turkeys past, so that means it was REALLY gooood!<\/p>\n

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