We’ve been hosting both wings of the family at our home for several years–since we got the Big Green Egg. The first year, I looked for something special to do with the turkey. I found it in the Bomb Brine. I don’t know who this “TJW” guy is. But he apparently has a PhD in flavor. I’ve served turkey with this brine every year except one. That year was … not as good.
Bomb Brine is an explosion of citrus and spices, a veritable Mexican fiesta in your mouth. Mexican?, you ask. Joel, Thanksgiving is an American holiday. True, dear reader. But we celebrate that for which we are most thankful. And I am thankful for the freedom to serve a Mexican turkey. … Okay. it’s just really good and you’ll have to take mt word for it. I DON’T NEED TO JUSTIFY MY LIFE CHOICES TO YOU!
Of course, a good turkey brine is worthless without a good turkey. This year’s bird comes to us courtesy of Rumbleway Farm. Mr Turkey is 14.56 lbs of natural, sustainable, pastured luxuriousness.
The brine is very simple. Chop this, measure out that, add a lot of water (and some beer), and stir. Follow the link above for the details. What follows is just a pictorial procedure.
Later today, I will remove the bird from the bath and slather it with a rub, Mexican style. The rub, Pavo al Horno, literally translates to “Mexican Turkey Party in my Mouth”. I think. It’s been a while since my junior high school Spanish class.
See you then!