Brining

Well, I think I have heard of every way to brine turkey.  This is a new way to brine your turkey which is popular in the deep south. Makes a deeply browned turkey which is very moist. 

Tea Brine

• 3 large Luzianne tea bags (you may substitute 1/2 cup lose tea)
• 1 gallon water
• 1 cup sugar
• 4 tbsp kosher salt
• 1 tsp cracked black pepper
• 1 clove garlic chopped
• 1 sprig thyme
• a lemon, sliced

Boil water, steep tea for 5 minutes.  Remove tea bags, add salt, sugar, pepper, garlic, lemon and thyme and stir till salt and sugar are dissolved.  Chill before applying to chicken.  Brine turkey for   24 -48 hours in a large zip lock back in the coldest part of your refrigerator.

Roast Turkey as you normally would. I have used corn bread dressing to which I added Chorizo for that extra kick, in the neck cavity stuff with a different typl of dressing.

If you want to try something different try the turkey stuffed with Tamales!