Thanksgiving is always a beautiful time of year to enjoy with friends and family. But let’s face it, all that prep can be a bit tiring. That’s why I try to work ahead as much as possible. That includes making my cranberry sauce, my stuffing and even my turkey brine ahead of time!
Luckily, BBVG has an amazing selection of fresh and frozen turkeys for your Thanksgiving meal (and all the fixings you could possibly desire!). We swear by a brined bird as it eliminates the need for basting or messing with the bird once it’s in the oven. And honestly, it makes for such a delicious, juicy bird!
Make your brine about 36 hours prior to cooking. So, Friday night is brine time if the turkey goes in Sunday morning. The brine must be boiled to dissolve the salt and sugar and then cooled fully prior to submerging the bird. Then a nice 24 bird bath prior to cooking!
Curious about my sausage, date and apple stuffing? Check out @agsinspace today for the recipe.