{"id":5180,"date":"2017-09-13T18:48:11","date_gmt":"2017-09-14T01:48:11","guid":{"rendered":"https:\/\/edelalon.com\/blog\/?p=5180"},"modified":"2025-07-11T09:49:51","modified_gmt":"2025-07-11T16:49:51","slug":"getting-ready-for-turkey","status":"publish","type":"post","link":"https:\/\/www.edelalon.com\/blog\/2017\/09\/getting-ready-for-turkey\/","title":{"rendered":"Getting Ready for Turkey"},"content":{"rendered":"<p>I&#8217;m getting ready for turkey. I also read something the other day about how there are just 15 more Fridays before Christmas. This year I want to take advantage of my smoker. In theory, my smoker can handle 4 turkeys but we&#8217;ll have to test that out on another day. I&#8217;m researching a few brines. Yes, you must brine your turkey. Yes, you&#8217;ll need to make space in your fridge. Yes, it&#8217;s worth it.<\/p>\n<p>This year, I think I&#8217;ll go with a savory brine. Here&#8217;s what I found so far:<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>2 quarts\/1.9 L vegetable stock<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>1\/2 cup\/120 mL salt (3\/4 cup\/180 mL Kosher or coarse salt)<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>1\/2 cup\/120 mL white sugar<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>1 tablespoon\/15 mL dried rosemary<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>1 tablespoon\/15 mL dried sage<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>1 tablespoon\/15 mL dried thyme<\/ul>\n<\/li>\n<li style=\"list-style-type: none;\">\n<ul>2 quarts\/1.9 L cold water<\/ul>\n<\/li>\n<\/ul>\n<p>No, I will not add bay leaves. I will however I might alter this a little and add paprika. I&#8217;m hoping to cover how to truss your bird and how to lay down a nice foundation for the roast. Oh yeah, I forgot I was going to smoke the bird.<\/p>\n<p>Stay tuned.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m getting ready for turkey. I also read something the other day about how there are just 15 more Fridays before Christmas. This year I want to take advantage of my smoker. In theory, my smoker can handle 4 turkeys but we&#8217;ll have to test that out on another day. I&#8217;m researching a few brines. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5181,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3,571],"tags":[446],"class_list":["post-5180","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-holidayrecipes","tag-turkey"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Getting Ready for Turkey &#8226; Edel Alon<\/title>\n<meta name=\"description\" content=\"Turkey recipe...the brine.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.edelalon.com\/blog\/2017\/09\/getting-ready-for-turkey\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Getting Ready for Turkey &#8226; 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