Comments on: Happy Thanksgiving! http://lucyzoe.com/2008/11/27/happy-thanksgiving/ Wed, 16 May 2012 23:30:06 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: lucyzoe http://lucyzoe.com/2008/11/27/happy-thanksgiving/comment-page-1/#comment-122 lucyzoe Tue, 03 Nov 2009 17:36:13 +0000 http://lucyzoe.com/?p=332#comment-122 Hey Wendy, I'll be making them, too. Let me know what you think. Enjoy! Hey Wendy, I’ll be making them, too. Let me know what you think. Enjoy!

]]> By: Wendy Sensing http://lucyzoe.com/2008/11/27/happy-thanksgiving/comment-page-1/#comment-121 Wendy Sensing Tue, 03 Nov 2009 16:47:35 +0000 http://lucyzoe.com/?p=332#comment-121 Ok, Miss Lucy, I'm trying these out this Thanksgiving! Naked Ladies it is! Ok, Miss Lucy, I’m trying these out this Thanksgiving! Naked Ladies it is!

]]> By: lucyzoe http://lucyzoe.com/2008/11/27/happy-thanksgiving/comment-page-1/#comment-105 lucyzoe Sat, 06 Dec 2008 06:17:56 +0000 http://lucyzoe.com/?p=332#comment-105 Hmmm...let's see. It's actually not a salty taste. Brining doesn't put salt in the meat...it just lets water move into the cells by osmosis and plumps up the cells so that the water is released during cooking. Depending on what you use to brine, the flavor differs. I like to use orange peal, dried apple, dried cranberry, herbs, salt, sugar, and peppercorns. It's actually a sweet taste and, of course, it's very, very juicy. Basically, it tastes like Thanksgiving. Hmmm…let’s see. It’s actually not a salty taste. Brining doesn’t put salt in the meat…it just lets water move into the cells by osmosis and plumps up the cells so that the water is released during cooking.

Depending on what you use to brine, the flavor differs. I like to use orange peal, dried apple, dried cranberry, herbs, salt, sugar, and peppercorns. It’s actually a sweet taste and, of course, it’s very, very juicy. Basically, it tastes like Thanksgiving.

]]> By: Kimberly Major Delaney http://lucyzoe.com/2008/11/27/happy-thanksgiving/comment-page-1/#comment-104 Kimberly Major Delaney Sat, 06 Dec 2008 02:04:05 +0000 http://lucyzoe.com/?p=332#comment-104 I have to watch my sodium so I am figuring that brining requires quite a bit of that? Can you describe how a brined turkey taste so that I can live vicariously? :-) I have to watch my sodium so I am figuring that brining requires quite a bit of that? Can you describe how a brined turkey taste so that I can live vicariously? :-)

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