Happy Thanksgiving Eve and a third day of thanks

Today and everyday I am thankful for my two beautiful and healthy children Brenden Michael, 10, and Hannah Grace, 7 months today.
 Brenden is the sweetest and most polite boy, he always cares about others feelings. He is growing up so fast, I can't believe this is his last year of elementary school. I'm so proud of the person that he is becoming.
 Hannah is the most beautiful and precious child ever. She is such a sweet baby and her smile will light up a room. I can't believe she is already 7 months old. I'm so proud to be her mama.  

Today I am brining our turkey. This was my husband's idea, I take no credit. I only have to do it because he's at work and it has to start today at noon. So for his sake hopefully it turns out good. We have a 21lb. turkey and we are going to brine it for 18-20 hours. We are using a 5 gallon bucket we bought at our local grocery story which has a hardware section. We are using as much water that will fit in the bucket along with the turkey, our measurement isn't exact.

Joe's First Thanksgiving Brine

3/4 cup table salt
1/4 cup packed brown sugar
1 tbs sage
1 tbs thyme
1 tbs rosemary
1 bay leaf
1 tbs peppercorns
1 chopped onion
1 chopped celery stock
1 chopped carrot
4 cans veggie broth

Fill standard stock pot half way with water, bring to boil. Add salt and brown sugar, stir until dissolved. Turn off heat, add all other ingredients. Fill stock pot rest of way with water, cover with lid and cool in fridge for 3 hours. Do not add turkey to brine without cooling first, this could create salmonella. Once cooled, pour brine into 5 gallon bucket, slowly lower turkey into brine. If there is still room for more liquid add more water, make sure turkey is fully submerged. Cover with lid and refrigerate for 18-20 hours.

We luckily have a fridge that you can adjust the shelves to accommodate a 5 gallon bucket. If you don't, check out google, they have several different brining techniques and ways to store the turkey while brining.


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