{"id":16996,"date":"2014-11-12T09:09:19","date_gmt":"2014-11-12T16:09:19","guid":{"rendered":"http:\/\/foodembrace.com\/?p=16996"},"modified":"2014-11-12T09:09:19","modified_gmt":"2014-11-12T16:09:19","slug":"brine-glorious-brine","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2014\/11\/brine-glorious-brine\/","title":{"rendered":"Brine, Glorious Brine"},"content":{"rendered":"<p><a href=\"http:\/\/foodembrace.com\/2011\/12\/bourbon-brined-turkey\/bourbon_brined_turkey3\/\" rel=\"attachment wp-att-14737\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-14737\" src=\"http:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey3.jpg\" alt=\"Bourbon Brined Turkey\" width=\"467\" height=\"700\" srcset=\"https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey3.jpg 467w, https:\/\/foodembrace.com\/wp-content\/uploads\/2011\/11\/bourbon_brined_turkey3-200x300.jpg 200w\" sizes=\"(max-width: 467px) 100vw, 467px\" \/><\/a><\/p>\n<p>A brined turkey is a glorious thing! \u00a0It seems daunting but it&#8217;s actually very simple to do. \u00a0Yeah you&#8217;ll need some special equipment and figure out spacing in the fridge but it&#8217;s totally worth it!<\/p>\n<p>For a basic brine you will need:<\/p>\n<ul>\n<li>Kosher Salt<\/li>\n<li>Brown Sugar<\/li>\n<li>Water<\/li>\n<li>A large bucket<\/li>\n<\/ul>\n<p>You can purchase a 5 gallon bucket at any home improvement store and they are not in any way expensive. I promise they are budget friendly! \u00a0Clean it with dish soap and hot water and then label it as a &#8220;food bucket&#8221; that way you won&#8217;t be tempted to use it for something else and contaminate it.<\/p>\n<p>You&#8217;ll need to be able to fit the bucket in your fridge for 24 hours. \u00a0If you live in an area where it&#8217;s super cold outside (under 20 degrees F) you can keep it outside. \u00a0Just remember to keep it safe so no animals are tempted to eat your Thanksgiving bird!<\/p>\n<p>If you don&#8217;t have room in your fridge to fit a 5 gallon bucket (I currently do not) and your heart isn&#8217;t set on roasting a whole turkey, you can break the turkey down and brine the breast and legs in separate containers. \u00a0That leaves the back and wings leftover and they are perfect for making stock! \u00a0Most likely that is what I&#8217;ll be doing this year.<\/p>\n<p>I love brining so much that I have already written several articles sharing tips that I&#8217;ve learned over the years. \u00a0Here&#8217;s a couple to get you started!<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2011\/11\/brining-a-whole-turkey\/\" target=\"_blank\">Brining A Whole Turkey<\/a> (a how to)<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2009\/11\/tuesday-tip-thanksgiving-edition-more-tips-on-brining\/\" target=\"_blank\">Tips on Brining<\/a>\u00a0(Including seasonings and liquids you can use in a brine)<\/p>\n<p><a href=\"http:\/\/foodembrace.com\/2011\/12\/bourbon-brined-turkey\/\" target=\"_blank\">Bourbon Brined Turkey<\/a> because holidays should always include booze.<\/p>\n<p>So don&#8217;t be scared, give that turkey a good brine bath this year!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A brined turkey is a glorious thing! \u00a0It seems daunting but it&#8217;s actually very simple to do. \u00a0Yeah you&#8217;ll need some special equipment and figure out spacing in the fridge but it&#8217;s totally worth it! For a basic brine you will need: Kosher Salt Brown Sugar Water A large bucket You can purchase a 5 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"status","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"_links_to":"","_links_to_target":""},"categories":[58,11],"tags":[48,87,47],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p4KYWa-4q8","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16996"}],"collection":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/comments?post=16996"}],"version-history":[{"count":0,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/posts\/16996\/revisions"}],"wp:attachment":[{"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/media?parent=16996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/categories?post=16996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodembrace.com\/wp-json\/wp\/v2\/tags?post=16996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}