What’s not to love about Thanksgiving? It’s a time to gather together, catch up with our loved ones, and of course, try to impress them with our cooking skills.
If, like me, you’re responsible for the turkey, then you’ve probably got some special ingredient or some way you make it that you’ve perfected. For me, it’s brining the turkey. From my kitchen at home in West Chester, Ohio, you can see exactly what I mean.
No matter what you make, or how you make it, Happy Thanksgiving from my family to yours. This is the day our forefathers set aside to reflect on how blessed we are to live in this great nation under God. It's a beautiful thing.
The Boehner Brine
- 8 quarts water
- 6 bay leaves
- 2 cups Kosher salt
- 3 tbsp peppercorns
- 1 head of garlic
- 16 oz pure maple syrup
Bring the brine close to a boil, then let it cool. Put a bag in a five-gallon bucket. Wash the turkey and remove the insides. Put the turkey in the bucket. Pour the brine over to cover the turkey. Keep the turkey submerged. Let it stand overnight in the refrigerator or outside if it is cool enough. After 24 hours, take it out and rinse it off. At that point, it’s ready to be cooked.