58 The Queens Courier • THANKSGIVING • NOVEMBER 14, 2013 for breaking news visit www.queenscourier.com Practice makes perfect: a dress rehearsal for your turkey The holidays are approaching and before you know it, you’ll be thinking about that daunting task of cooking a turkey. This holiday season, make sure your bird impresses all the guests and relatives by conducting a dress rehearsal for your turkey. More than 88 percent of Americans eat turkey on Thanksgiving, according to a National Turkey Federation survey. But before doing so, why not do a dry run and prepare a turkey, or try a smaller bird like chicken, using a brining technique that is sure to be a crowd pleaser? It’s the hot new culinary trend that’s got everyone from celebrity chefs to home cooks buzzing. But even though brining may be the latest technique to sweep kitchens, it’s hardly new. Mankind has been brining since ancient times. It probably started out, hundreds of millennia ago, as a way of preserving seafood with sea salt. The technique has come a long way since, and now food lovers everywhere, in typical what’s-old-is-new-again fashion, are rediscovering the benefits of brining. Think you don’t have the tools to brine? Chef Helen Roberts, director of culinary development at Kikkoman, has perfected the turkey brine. The brine is simple: salt, sugar, water, dried spices and the magic ingredient: soy sauce. Pull out your refrigerator drawer or a large, deep bucket to brine your bird. After you’ve stirred your ingredients and placed your turkey in the liquid, let the brine work its magic overnight. What’s the secret behind brining? Brining has a tenderizing and moisturizing effect. The brine is absorbed and diffused throughout the meat as it soaks overnight. In addition, Roberts explains that soy sauce has a savory effect that seals in the turkey flavor and moisture. “Brining makes a big difference when you’re roasting meat. You’ll have the juiciest bird you’ve ever tasted,” says Roberts. But, as we all know, a turkey isn’t the only thing on the kitchen table - check out some recipes here that will leave your taste buds craving for more. Savory Turkey Brine Ingredients (Recipe for a 16 to 24 pound turkey) 2 gallons cold water 10 ounces Kikkoman Naturally Brewed Soy Sauce 1/2 cup kosher salt 1/2 cup sugar 2 tablespoons dried sage 2 tablespoons dried celery seed 1 tablespoon dried thyme Instructions The night before roasting, remove giblets and turkey neck; rinse turkey inside and out. In a large stock pot or 5 gallon bucket, mix water with remaining ingredients. Stir well until all the salt is dissolved. Place turkey in the pot, cover with a lid and refrigerate overnight or at least 8 hours. Remove turkey from the brine, rinsing well. Follow your regular cooking instructions. Brining isn’t just for meat though. Brine veggies for a rich, savory taste. Perhaps one of the trendiest veggies, Brussels sprouts, are a prime candidate for a soy sauce brine. Sick of the same old side dishes? Now that you’ve brined your turkey, get creative with your side dishes too. Put a spin on classic mashed potatoes with the Wasabi Mashed Potatoes recipe found on www. kikkomanusa.com. The spice and heat will balance out the creamy texture of the mashed potatoes. If you have leftover turkey, try a completely new dish instead of just reheating. Keep enjoying your juicy turkey by adding to a stir fry, include in a salad or in a tetrazzini. For leftover mashed potatoes, use panko to transform into crunchy, warm Panko Mashed Potato Cakes. Have you ever wondered ... why turkey for Thanksgiving? Turkeys became a Thanksgiving staple after the Native Americans introduced turkey to the Pilgrims back in 1621 during the first Thanksgiving meal. As you prepare to celebrate the holidays, try this brining recipe to keep turkey juicy and moist, and you are bound to enjoy a wonderful meal with friends and family. Courtesy BPT s thanksgiving H H H H H H H H H H H H H H H H H H H H H H H H H H On Veterans Day, we pay tribute to the brave H men and women who served our nation H H and express our gratitude for H all they’ve sacrificed to protect our freedom H H Happy Veterans Day H H H H H H H H H H H H H H H H H CONGRESSWOMAN H GRACE MENG H H H Paid for and authorized by Grace For New York H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H H OKG Jewelry Co. The Azatyan Family Established in 1993 OKG Jewelry is Queen’s new and upcoming Diamond in the Rough. Family owned and operated, this business has vowed to honesty, respect and imagination. George Azatyan, father and onsite master jeweler has for the past forty-three years perfected his craft incorporating elegant European and modern American designs. Gary Azatyan, son and the master diamond setter, is OKG’s exclusive designer. They love making their customers a part of the design process. OKG encourages their customers to release their wild imaginations to create their inner jewelry desire. Due to the intimate environment and onsite workshop OKG promotes their customers to step behind the counter and watch their creation come to life. OKG is part of an exclusive diamond network that can provide all types of high quality diamonds to t the customers liking and ensure unbeatable prices. They are as well licensed vendors for Gabriel & Co and Benchmark. Acknowledged for their renowned designs, supreme quality and honorable prices they have been nominated by The Queens Courier for the Best Jewelers in Queens. OKG is a place where excellence and quality exist. 248-25 Northern Boulevard, Little Neck 718-423-2526 • www.okgjewelry.com (Located in the Little Neck Plaza) • Open Tuesday thru Saturday
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