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Turkey brining and basting question.

Also I have brined in an ice water bucket before due to fridge space and it was fine, as a cooler would be. If you do a bucket id limit to day so you can keep replacing the ice. A cooler should be fine for several hours I think. I seal the turkey and brine in a large bag and put that bag on ice to keep it cold. I made room in the fridge this year so I don't have to worry about it warming up to unsafe temps.

Nov 21, 2012
icountbeans in Home Cooking

Turkey brining and basting question.

Terret has it right... There's not really a *right* only "to taste." assuming food safety and all. I'm doing a wet brine today, my variation on this one:
http://www.foodnetwork.com/recipes/al...
24 hours, and then butter and herbs under skin when cooking, no basting. I cover with foil for about 2/3 time then uncover last 1/3.
Good luck, and make it your own!

Nov 21, 2012
icountbeans in Home Cooking

Candy Cane Cookies

These are fantastic. A childhood and adult staple for me too. My "cooky recipe" has peppermint extract too, but I dont use it, because what else would I ever use it for? Also I top with a mix of crushed candy canes and sugar. Divine. Best holiday cookie ever.

Dec 28, 2011
icountbeans in Recipes