Thanksgiving: T-18 hours

Tonight we brined the turkey (more like a pterodactyl).  We made a brine with brown sugar, salt, juniper berries, bay leaves, pepper, red peppers, star anise, garlic and ginger.  After heating to dissolve the sugar and salt, we let it cool and this evening, added it to a gallon of buttermilk, and put the turkey to bed for the night with it in a cooler on ice.  The turkey’s giblet’s and neck went onto the stove with onions and carrots for stock.

I made up a batch of pie crust this evening so it’s resting in the fridge over night.

I sliced up a loaf of kefir-milk bread this morning and put it into a low-convection oven to dry.



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