It's that time. Your turkey should now be thawed in your fridge, and it is now....
TIME TO BRINE!
This is my brine recipe, and your turkey should sit in the brine for up to 24 hours. Brining your turkey is so very important as it add so much flavor and depth to turkey. Watch my video as I show you exactly how to make the brine, and I give you easy instructions on brining your turkey.
I don't know about ya'll, but my leftover and take out containers are a flat out mess in our pantry.
Because of their light weight, they don't stay stacked well. And on top of that, whenever I'm in a hurry (which seems like always), I can never find a top to the bottom.
Enter today's Quick Tip Friday.
Because the holidays are around the corner, the leftover scene is going to be a plenty, and those storage containers are going to be in high demand. Here is my solution:
Take cardboard magazine holders, (I found mine at IKEA for $2.99 a pair), lay them sideways and start organizing your containers. This way, the containers stay together, they stay stacked, and they're in one easy-to-grab place. No more fining the bottom then having to dig around and create a bigger mess to find the top. And those little storage containers that HAD to be bought because they are PERFECT for salad dressing so you bought a bazillion - well, they can now call home to their own shelf. All stacked together.
Between yesterday and today, your turkey should now be thawing out in the refrigerator. Follow these steps for your perfect Thanksgiving turkey!
Need to know how to brine your turkey? Stay tuned as I will be sharing that recipe later this week!
Happy Thaw Out Your Turkey Day!!
Be Fed Again
I have always dreamed of living in an old farmhouse. I love the character of them, and the thought of refurbishing one is an opportunity that I relish.
I am Brooke Fedigan, and I consider myself pretty handy. I am relatively versed on many domestic aspects, and I love preserving all things old, and truly appreciate the heritage. And so I set out, beginning my quest for our beloved farmhouse.
I went on a drive one day, and saw a sign on the front lawn of this old house that said “For Sale By Owner.” Being the eternal optimist that I am, I didn’t let those four words deter me. I called the number on the sign and made an appointment for my family and me to take a look. Although we were all overcome with the smell of moth balls and BENGAY, we fell in love with it immediately. It met our criteria, and I started remodeling, preserving, and decorating in my mind, never dismissing the fact that the undertaking would be huge.
The buying / closing process took 9 months, but in the end when we finally took over the keys, all was worth the time and tears. First things we moved in were a bucket of cleaning products, and daily necessities. A lot needed to be done before we could even begin to move our belongings. Our farmhouse became a colony of workers. Floors being refinished. Walls being patched and painted. The kitchen received the beginning of a facelift. A month later we fully moved in, and the list of projects began to grow and grow.
And so the blog begins.
This blog will include projects that I have undertaken and those currently in process, all with humor and humility. Cooking is one of my releases, so I’ll include some of my favorite dishes. Take a look at the “Guide” page for all of my favorite haunts, shops and craftsmen. Please enjoy sharing my ride as I strive to make my stamp, and create the “ups” in our beloved Fedigan Farmhouse