Cranberry Brine & Thanksgiving alternatives
A long time ago, I went to a Thanksgiving meal hosted by my friends Andrew and Trish.
It was a feast where the center piece was a humongous smoked turkey. Normally turkey is dry, bland cardboard which I hide under my marshmallow jello fruit salad. To my surprise the meat was so succulent and fragrant, redolent of spices and fruit with a tangy smokey aftertaste. When I inquired about the secret to the miraculous transformation, Andrew admitted to brining the bird in cranberry juice and then smoking it on the grill.
Fascinated by the alchemy, I researched it a little more and found some brining guidelines on one of my favorite cooking sites
The generic ratio suggested is 2 quarts water:1/2 cup salt:1/2 cup sugar and 6-12 hours. They adjust it somewhat if there are larger pieces of meat or multiple carcasses.
I decided not to use the sugar since I substituted cranberry juice for water. Then
after reading another site on what gives meat it's flavor I also used some vinegar for acidity to help tenderize the meat. Instead of a whole turkey which is just really too much meat unless you're entertaining 25, I used Cornish game hens which are just the cutest tastiest little birds with the added bonus that they cook well on the grill. I guesstimate about 1/4 bird per person.
* 3 quarts cranberry juice
* 1 quart vinegar
* 1 cup kosher salt
* 1/3 cup chopped ginger
* 1 tablespoon black peppercorns
* 4 bay leaves
* 4 sprigs fresh thyme
* 12 cloves garlic, unpeeled and lightly smashed
* 4 sprigs fresh rosemary
* 2 bunches green onion
* 8 star anise
* 1tbs coriander seeds
* red pepper flakes to taste
Heat the liquids and add salt (and sugar if used) stirring till dissolved, while simmering, add spices. Allow to cool before adding meat. Since the Cornish game hens typically come frozen, I omit the defrosting stage and just pop them in the brine to thaw overnite. Remove from brine and allow the skin to dry in the fridge and then bring to room temperature before cooking. Roast in the oven (325oF/15-20 minutes per pound) or smoke as directed.