Vinegar-brined Turkey pt 2

The turkey brined in vinegar for 14 hours bottom side first then another 12 hours breast side. On the morning before roasting, I also brined in a soy-water solution, which in my opinion didn’t really accomplish much. I then stuffed the cavity with garlic cloves and roasted the bird in the oven at 375 for 3 hours.

Suffice to say, the turkey turned out palatable, not out-of-this-world good. Next time I am going to stick to a salt brine for 18-24 hours, depending on the size of the turkey. Or even an apple juice/cider brine.

As for the rest of the Thanksgiving meal, it turned out that a roux is a great ally for thickening gravies and creamed corn. Two tablespoons of butter and two tablespoons of flour makes the fixins work out every time. Well, in the case of the creamed corn, perhaps a little too well, since the additional milk made the side dish incredibly thick.

Oh…and when will I learn that chopped turkey innards just don’t taste well in gravy? I had the fiance chop them up really fine but I still couldn’t appreciate the taste of it. At least adding a chile garlic sauce spiced up the gravy, giving it a good bite.

Mental note for next year: apparently the fiance doesn’t like garlic or cheese in his mashed potatoes. Not even rosemary! Nothing but plain, bland potatoes. Yuck.