Episode 34 Feeling Productive

http://traffic.libsyn.com/happycrafter207/Episode_34_feeling_productive.mp3

Quick Show notes this week:

Patterns that I talked about

Diplodocus by Kate Oates

BonBons by Susanna IC

One Cable Mitts by Valerie Teppo

Eco Duo Yarn
Join Our Ravelry Group, there may be a contest coming (hint hint)
Anyone have ideas for a KAL??
Contest for the SAL DEADLINE IS 12/31/2011 MIDNIGHT: HAPPY NEW YEAR!

FOOD FOR THOUGHT:

BRINE A TURKEY!!!
Ingredients
  • 12 cups water, divided
  • 1 Turkey (I used  15 LBS)
  • 1 cup kosher salt (can use table salt but may take a couple of mins to dissolve)
  • 1 cups sugar
  • 1 cups dark brown sugar
  • 1 cup apple cider vinegar
  • 2 tablespoons sage
  • 2 tablespoons thyme
  • 2 tablespoons rosemary
  • 1 tablespoon pepper
  • 2 bay leaves or 1 tablespoon bay leave flakes
  • 4 cups ice
Instructions
  1. Bring 4 cups of water to a simmering boil. Add salt and sugar. Stir until the sugar has completely dissolved. Turn off the heat. Stir in 8 cups cold water, apple cider vinegar, sage, thyme, rosemary, pepper, bay leaves and ice. The brine is ready to be used.
  2. Remove giblets and neck from the cavity. Rinse the outside and inside of a thawed turkey. Using paper towels, pat the turkey dry. Complete submerge the turkey  and cover with a lid. Allow the turkey to marinate for 12 hours for a small turkey or chicken (8-10 lbs) and up to a full day for a bigger bird. I did mine for a full 24hrs. Rinse turkey and pat dry before Roasting. You can roast however you prefer, I did it for 3hrs on 325degrees.
  3. ENJOY!!!
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