This recipe is enough to brine up to an 18 pound turkey. If you have a very large turkey, add ½ cup sea salt for every additional gallon of water needed to fully submerge your bird. To save room in your refrigerator, you can brine your turkey in doubled up turkey size oven bags or brining bags. You’ll probably require less brine for this as tying the bags tightly round the turkey brings less brine in contact with more bird. … Continue reading
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Optional: Brine the turkey first.
*If you have purchased a frozen turkey, you will need to thaw it 3-4 days before you intend to brine it or roast it. Thaw by placing on a tray in the refrigerator in the original packaging. Do not thaw at room temperature. … Continue reading
I don’t know about you, but I spend a LOT of time at the meat counter at the grocery store. I love my meat. We all do, otherwise we probably wouldn’t be Paleo. Not all meats are created equally, though, and they all have different, sometimes confusing labels on them – all natural, organic, grass-fed, free-range, etc. Instead of just throwing up your hands in confusion and settling for the cheapest option, I want you to be versed in the … Continue reading
Combine with our guacamole recipe or any other side dish. … Continue reading
This meal can easily be made the night before, for a quick lunch to bring along to work. … Continue reading