I’m off my game, out of my groove, insert one more metaphor here. See what I mean? No groove. None.
I’ve had a rough couple of weeks. I haven’t been my usual perky self.
Let’s just say I haven’t been the sweetest peach in the bushel lately. (I’m sorry, Honey, and…world.) I’m going to blame it on the heat or hormones or the fact that I have gained approximately 257 pounds so far during this pregnancy. Just imagine a sweaty, weepy pear with mascara and sassy sandals, and you’ve pretty much got an accurate picture of me.
Anyway, the best I can come up with is to just post what worked for dinner last night.
Whenever we have oven roasted turkey or chicken, I always soak the bird in a brine overnight. This means that I fill up an ice chest or very large bowl with salt water. Sometimes I add brown sugar if I feel like it.
I put as much as a cup of salt in the ice chest with a large turkey and add water and ice. I use maybe 1/4 cup of salt and plenty of water in a large bowl with a chicken and stick it in the fridge. Make sure the bird is completely covered with water and remains chilled overnight.
Somehow, and PLEASE don’t ask me how, the salt causes the bird to soak up some of the brine. (I saw the explanation once on the Food Network. Something about molecules and osmosis, blah, blah, blah. I have slept since then, so the information has left the building.) The result is an extremely moist bird.
If you do this, you will never again have a tough, dried out roasted chicken or turkey.
Not that I have ever served poultry with the texture of particle board, because, as you know, I have my act cumpleatly toogithr.
There. That’s the best I’ve got. Now, RUN to Rocks in my Dryer for some real tips.