I'm sure you know how to do that without a picture, but I just wanted to give you a little something to look at. To the pot, add some salt, about a cup if it's table salt, a cup and a half if it's Kosher. I never measure, just throw it in there.
Add some peppercorns. You can even skip this if you want. Sometimes I throw a little juniper berry in there, or some herbs, whatever has flavor. Again, up to you. Add some soy -- I just pour until the water changes color, maybe 3/4 of a cup. Then chop the garlic in half, throw it in the pot. See how easy it is? Five, ten minutes, tops.
Then throw it in the fridge for a few hours (like 24). I posted a picture of my refrigerator contents because some people (like me) are kind of voyeuristic about that sort of thing:
So, you may notice that some recipes call for boiling the brine first and then cooling it down, I guess to help impart more flavor from whatever you're putting in the brine. I think this is just a waste of time. Believe it or not, I don't exactly live in my kitchen -- or have any desire to. Next I'll show you how to cook the thing. Go out and get your bird! Oh, and a meat thermometer if you don't already have one.
I'm very excited about this. I love the pictures! They are very helpful. Maybe I'm just a visual person...
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