Honey Turkey Brine

• 2 1/2 gallons water
• 3 cups kosher salt
• 6 Tbsp Morton Tender Quick
• 3 cups honey
• 10 bay leaves
• 1 tsp ground cloves
• 1 1/2 tsp pickling spices

Combine all the ingredients in a large pot and heat to 160 degrees.  Don’t go over that because higher temperatures will harm the honey flavor.  Remove from heat and cool to room temperature.

This is enough to do a 11-12 lb turkey.  You may need more brine depending on the size of your turkey and what you soak it in.

We use a cooler to brine the turkey.  It just needs to be large enough to hold the turkey and enough brine to cover (you may have to increase or be able to reduce the amout of brine depending on the size of your turkey and cooler.  The turkey needs to soak in the brine at least overnight, so it is important to put ice in the water to while it brines to keep the turkey from spoiling.

I suggest making the brine Tuesday evening or very first thing Wednesday morning, giving it plenty of time to cool to room temperature.  Put the turkey into your cooler Wednesday afternoon or evening.  Be sure to put ice in the cooler as well (that’s the reason it’s 2 1/2 gallons of water in the recipe, allows for about 2 quarts of ice which melts and adds to the water).  Be sure to check the turkey to make sure all the ice hasn’t melted.  If it has, add more ice in zip-lock bags, so that the melted ice doesn’t add additional water to the brine.  I find it helpful to freeze large containers of water to make large ice blocks–they tend to last longer.

Cook the turkey normally and see if it isn’t one of the best cooked turkeys you have ever had!

Prep: 30 min. Bake: 15 min.

• 1 cup baby carrots, halved lengthwise
• 2 cups cubed potatoes
• 1  tablespoon water
• 2 cups sliced fresh mushrooms (if desired)
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon white pepper
• 4 cups fat-free milk
• 3 cups diced cooked turkey breast
• 1/2 cup frozen peas, thawed

BISCUITS:

• 1 cup all-purpose flour
• 1/2 cup cake flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon baking soda
• 1  egg
• 1/2 cup 1% buttermilk
• 2 tablespoons butter, melted

In a microwave-safe bowl, combine carrots, potaotes and water; cover and microwave on high for 4-5 minutes or until tender (make sure they are sufficiently cooked–they won’t cook much more when you put into oven). Drain and set aside. In a large nonstick skillet, saute mushrooms in butter until tender.

Combine flour, salt, white pepper and milk until smooth; stir into mushrooms. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the carrots, parsnips, turkey and peas. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

In a bowl, combine the flours, baking powder, salt and baking soda. In another bowl, combine the egg, buttermilk and butter; stir into dry ingredients until a soft dough forms. Drop dough into nine biscuits onto turkey mixture. Bake at 425° for 15-18 minutes or until a toothpick inserted in biscuits comes out clean and biscuits are golden brown.

Yield: 9 servings.

Nutritional Analysis: 2/3 cup turkey mixture with 1 biscuit equals 290 calories, 7 g fat (4 g saturated fat), 82 mg cholesterol, 494 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1 vegetable, 1 fat.