purrfectlydevine
Sous Chef
The name of the thread where I posted about side dishes is Thanksgiving is at my house this year, HELP!
JapanHusker said:Does anybody have a nice and easy, yet delicious brine recipe?
I heard that the whole bird must be submerged overnight in the brine (usually in a large container). What about putting the bird in a large cooking bag, then adding the brine and tying it up, would that work? I ask cuz my fridge - along with my stove - is Japanese-sized, so space is limited.
One other thing: I HAVE seen some brine recipes, and they all call for "kosher" salt. Not sure exactly what that is, nor if I can get it here. However, what if I used "sea salt", would that work?
JH
JapanHusker said:Unfortunately, cannot buy one of those here. I am confined to using my Japanese sized oven.
Thanks anyway.
JapanHusker said:Noted.
So here is one for you then:
Say I were to go with the 10-12 lb bird for around 11 people (much less than the usually recommended 1.5 lbs per person). Aside from veggies and deviled eggs for appetizers, the stuffing, mashed potatoes and gravy, macaroni salad, 2 casseroles, bisquits, and 3 pies (2 pumpkin and a chocolate silk) I am planning, any suggestions what I might add to assure enough food along with a variety of tastes?
Go with a chicken or two, or another salad, or maybe another casserol perhaps? Or, will what I listed be more than enough?
NOTE: This is the first Thanksgiving I have ever held so I am shooting from the hip here (based on memories of Thanksgivings Past when growing up - but, at that time, I really didn't pay much attention to how many were there and how much was served. I just ATE!)
Much thanks!
JH