Friday, March 23, 2012
"The MIGHTY 790 KFGO." I get such a kick out of it when Doug says that. Indeed, 790 AM in Fargo is mighty: Mike McFeely, Joel Heidkamp, and Doug Leier (among others) are all featured hosts on this popular talk radio station and for some reason, every now and then, Doug thinks it's a fantastic idea to put this kitchen novice on his radio show Outdoors Live and talk turkey.
And we literally talk turkey. And venison. And walleye. And pheasant. But turkey is what we're talking about on this weekend's broadcast. Curious? Check it out here.
As discussed on the program, here's my ultimate wild turkey brine recipe. FOR A MOIST BIRD, YOU MUST BRINE WILD TURKEY. If you want to argue with me on this, go right ahead and leave a comment, but I will stand by this truth and we will have to agree to disagree.
In the meantime, I thank Douglas Leier, as always, for giving me the occasional opportunity to embarrass myself so publicly by talking on his radio program. But hey, at least we have fun doing it!
Wild Turkey Brine
This is adapted from an old article in Field and Stream magazine. This also happens to be the recipe my little brother calls me for every Thanksgiving when he is cooking up a Butterball from whatever naval base he happens to be stationed at that year. I could send him this link, but I'm starting to like the phone call tradition.
2 gallons water (ok to add more to cover bird - just add more salt, 1/2 cup salt per gallon of water)
1 cup kosher salt (it is important to use kosher - if using regular table salt, reduce by half)
1/4 cup black pepper
1 cup brown sugar
Mix everything together in a large pot or a small cooler. If you are REALLY ambitious, put it all in a pot and heat until the salt and sugar are dissolved - nice to do, but it's optional; just be sure to cool the brine before placing the turkey in it. Place the turkey in the brine mixture and, if needed, weigh it down to keep it submerged. Keep in a cool place overnight.
To cook the bird, we like to smoke it until partially cooked, then finish it in the oven in a turkey bag. Please note: if you smoke the bird and then try to make turkey stock, you will have smoked stock. You may find a use for this, but it sure makes for a funky risotto...
Posted by Rhubarb and Venison at 6:23 PM