This year I wanted to do something a little different. I've been reading David Chang's momofuku book and wanted to figure out a bulgogi brine. After looking at various recipes and Maangchi, I came up with this recipe.
4 small asian pears
1 cup kosher salt
1/2 cup light brown sugar
1 bulb of garlic
2 inches of ginger
1 bunch of scallions
1 cup of soy sauce
1/2 cup rice wine
1/4 cup sesame oil
2 small onions or 1 big onion
1 tb sriracha
A couple of hours before I was reading to brine the turkey, I put the salt and brown sugar in a pot with 1/2 gallon of water. I didn't really measure, just kind of eye balled it. I brought the water to a boil and stirred the mixture until the salt and sugar were dissolved. I turned the stove off and let it cool.
Cut the asian pear into chunks, quarter the onions, peal the ginger and garlic. Blend the mixture with soy sauce, sesame oil, sriracha and rice wine. Combine the pear mixture with the chilled water solution and add another half gallon of cold water.
Rise the turkey and place in a brining bag. I get them at stop & shop and it fits a 12-16 lb turkey without any problems. I made 2 12 lb turkeys, so this was enough to brine both. It it marinate over nite and up to 1 day.
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