Reference articles:

https://www.nytimes.com/2020/11/09/dining/buttermilk-brined-turkey-recipe-samin-nosrat.html?smid=nytcore-ios-share&referringSource=q

Honey Tamarind Brine:

3-5 lb Bird

1/2 cup honey

1/4 + 2 T salt

1/4 cup of tamarind paste

1/2 cup of lemon juice

Dissolve in 1 pint of boiling water. Add to 5 cups of cold water, and submerge your bird in the solution for 16 hours. Pat dry, and place on a baking sheet and air dry in the fridge for at least an hour. Add marinade/butter/dressing and let the bird continue to marinate for another hour.

Double this recipe for 10+ pound birds, and a batch and a half for 20+ pound birds.

Y’all make beautifully brined, delicious food this week, we’ll talk soon!

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