Had Thanksgiving dinner with one of my cousins and her family yesterday and had the best turkey I've ever tasted.
It was cooked by her son-in-law, a graduate of the Cordon Bleu culinary arts school in Atlanta who now teaches there after some time as a chef at various area restaurants.
The secret, he said, was the brine, and the key to his brine is something I've never heard of before: in place of water, he uses a mixture of beef and chicken stock. The beef stock is the essential ingredient, he said.
I've got to try it because it was the juciest, most flavorful bird I've ever tasted. First time I ever ate Turkey without even a sprinkle of salt/pepper. Just didn't need it.
He said he learned about using stock in a brine from a chef in South Carolina. They use it on pork roasts, too.
Give it a shot some time because it is seriously good.
It was cooked by her son-in-law, a graduate of the Cordon Bleu culinary arts school in Atlanta who now teaches there after some time as a chef at various area restaurants.
The secret, he said, was the brine, and the key to his brine is something I've never heard of before: in place of water, he uses a mixture of beef and chicken stock. The beef stock is the essential ingredient, he said.
I've got to try it because it was the juciest, most flavorful bird I've ever tasted. First time I ever ate Turkey without even a sprinkle of salt/pepper. Just didn't need it.
He said he learned about using stock in a brine from a chef in South Carolina. They use it on pork roasts, too.
Give it a shot some time because it is seriously good.
