Brine Turkey

This is the first year that I made turkey with brine and wow, what in the world had we been missing. It was so tender and tasty...I'll never make a turkey without doing this method. I got this recipe off the food network but there are lots of different ways to brine a turkey. The most important thing is the salt and liquid...I didn't have any vegetable stock...water would work fine and I didn't have candied ginger. Enjoy!

1 1/4 cup salt (2 cups Kosher or coarse salt)
1/2 cup brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 tablespoon allspice berries
1/2 tablespoon candied ginger (optional)
1 gallon ice water


DIRECTIONS: Pour vegetable stock into a large pot over a high heat. Add salt, brown sugar, and spices. Bring to a light boil. Remove from heat and allow to cool. Pour in ice water and stir to combine. Place turkey in a large plastic container (at least 4 gallon). Pour brine over top. Refrigerate and brine for 1 hour per pound.Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. Pat dry and roast.

Yearly Family Update

All is calm,

all is bright

Here's an update

of our family tonight

Angie will graduate

from Nursing School in May.

We'll be travelin' to St. Louis

on her graduation day.

Jake is at BYU

finishing up his degree.

Next, he'd like graduate school,

studying Geography.

Jessica loves chorus

and plays piano too.

She's now in eighth grade

and does well in school.

Carson is eleven

and he's kind & dear.

Hard to see him grow up

each passing year.

Dave has been humbled

by his second ruptured disc.

Somehow he keeps going

in spite all the risks.

Beth has felt love

from all that were aware

of her mom's recent passing.

Thanks for all the dear care.

MERRY CHRISTMAS!

My Pickled Beets

3 quarts peeled, cooked beets (about 24 small)
2 cups sugar
2 sticks cinnamon
1 Tablespoon allspice
1 1/2 teaspoons salt
3 1/2 teaspoons vinegar
1 1/2 cups water
DIRECTIONS: Combine all ingredients, except beets in a large sauce pot. Simmer 15 minutes. Pack beets into hot jars, leaving 1/4 inch head space. (Cut large beets in half, if necessary.) Remove cinnamon. Bring pickling liquid to a boil. Pour hot liquid over beets, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process pints and quarts 30 minutes in boiling water bath. Yields about 6 pints.
I first had pickled beets at Thanksgiving Dinner with my good friend Elaine M. She's such a good "canning buddy." Anyway, ever since then it has been a family tradition...Enjoy!