[CH] Re: sauce injection (was Turkey)
Margo Thompson (Margo.Thompson@uvm.edu)
Fri, 16 Nov 2001 08:35:20 -0500
>Some will be brined and smoke-grilled, but I could easily have some
>"wings" style with a pepper or bbq style sauce.
I've become a big brining fan--did a "practice" turkey when we still
thought my folks were coming for T'day, just salt and brown sugar but
it made a huge difference in moistness. Seemed to give a little
cushion, too, in case of overcooking. In the past, I've tried a brine
for a turkey to be hot-smoked that included lots of garlic, maple
syrup, and about a cup of crushed chile peppers. (The recipe was in
Fine Cooking, several years ago, you might search taunton.com for the
issue and page.) Not overpowering, but added a little edge to the
turkey blandness.
Goin' shopping for the big meal this afternoon,
Margo
--
Margo Thompson
Asst. Professor, Art History
Art Department
University of Vermont
72 University Place
Burlington, VT 05405-0168
(802) 656-0667