the remains of the bird are cold and nearly history, but

RRP · November 2007

I swear by the John Ash brine recipe posted 7 years ago by Cat. That brine for 4 days once again made for a terrific tasting turkey. What's more I can't wait for the clear turkey soup that this carcass will render in a couple days. The soup recipe is one I gleaned from a JSlot post years ago and have since altered to our tastes over the years. In fact that clear soup has become a traditional appetizer in our home for those "special" meals during the year. One cup per serving is oh so goooooooood!

Unknown · November 2007

RRP,
Can you share the brine and soup recipes - or provide us with a link. Thanks.

Unknown · November 2007

RRP,[p]I used your/his/her? brine recipe this year. Picked it up from your posts a few weeks ago. It came out really, really well. Many thanks.

RRP · November 2007

barbes,
Thank you for saying I'm not nuts!

RRP · November 2007

Sea Ray,
here you go for the brine. As for the soup I see the webmaster killed the post when deciding what goes to the archives. Let me scan it sometime tomorrow and send it to you that way as it's too long to retype - OK?[p]PS cut back on the garlic to 4 smashed cloves - not heads or bulbs
[ul][li]Cat's post [/ul]

Unknown · November 2007

RRP,[p]No, it was really good. I didn't make the whole four days, about 2 1/2. It spiced/seasoned the turkey without overwhelming it at all. And the pan and drippings made great gravy -- a lot of brines are too salty for that. Everybody really liked it. Thanks again.

RRP · November 2007

<p />Sea Ray,
let's see if I can attach a scanned picture of a post that got booted from the archives...

the remains of the bird are cold and nearly history, but

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