I don’t have Strava, Chef
from Sicc Palette Hosted by Deepa Shridhar
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! Sicc Palette is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit siccpalette.substack.com/subscribe
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