ON THE GRILL
Brining an 18-20 Pound Turkey
Ingredients
7 quarts (28 cups) water
1 1/2 cups coarse salt
6 bay leaves
2 tablespoons whole coriander seeds
1 tablespoon dried juniper berries
2 tablespoons whole black peppercorns
1 tablespoon fennel seeds
1 teaspoon black or brown mustard seeds
1 fresh whole turkey (18 to 20 pounds), patted dry
(neck and giblets reserved for stock, liver reserved for stuffing)
1 bottle dry Riesling
2 medium onions, thinly sliced
6 garlic cloves, crushed
1 bunch fresh thyme
Directions
1. Before beginning the brining process, be sure that your chosen container is
large enough to hold the turkey and enough liquid to cover it.
2. Bring f quart water, salt, bay leaves and spices to a simmer, stirring until
salt has dissolved. Let cool for five minutes. Have ice standing by to add to
the water to cool it down.
3. Line the container with a large brining or oven roasting bag. Place the
turkey in the bag. Add salt mixture, remaining 6 quarts (24 cups) of water,
and the other ingredients.
4. Tie the bag; if turkey is not submerged, weight it with a plate.
5. Refrigerate for 24 hours, flipping the turkey once. If you do not have
enough space in your refrigerator, a cooler will work. Use ice to keep the
turkey cool.
6. Following a soak of about 24 hours, remove the turkey from the liquid and
pat it dry.
7. For additional moisture and flavor, create a mixture of butter, parsley, sage,
rosemary and thyme to be inserted under the skin. Gently lifl: the skin,
insert the butter mixture and press the skin back into place.
At The Aquarium
The Aquarium at Pine Knoll Shores offers programs throughout the winter,
including holiday camps for children in 1st through 6th grades.
Tuesdays and Fridays
Behind the Scenes; Shark Snack—2:30-3:30 p.m. Visit food preparation areas,
animal holding areas and labs, and get an overhead view of the Living Shipwreck
and watch the aquarist feed the sharks. Ages 5 and up, $20 ($18 for aquarium
members).
Wednesdays
Toddler Time—9:30-10:15 a.m. Toddlers ages 18 months to 3 years, at no extra
cost, can get to know aquatic animals through age-appropriate lessons, stories,
crafts and up-close encounters.
Wednesdays, Thursdays, Saturdays and Sundays
Behind the Scenes: Feeding Frenzy—2:30-3:30 p.m. Visit food preparation
areas, animal holding areas and labs, and help feed the fish in the Living
Shipwreck. Ages 5 and up; $20 ($18 for aquarium members). Children 5-12
must be accompanied by a paying adult.
One-Time Events
Santa by the Sea—9 a.m.-4:30 p.m. on December 14 for children age 12 and
under. Tickets are $9.95 per participant in addition to aquarium admission and
are sold the day of the event, onsite only. Adults need not pay for an event ticket
unless they desire to participate in activities. Tickets include a photo of each
child with Santa, plus crafts and other seasonal fun.
Holiday Camps—8:30-2:30 p.m. daily. December 30 for grades 1-3; December
31 for grades 4-6. Campers enjoy outdoor activities, animal interactions,
discovery labs and behind-the-scenes action. Advance registration is required;
$40 per camper ($36 for aquarium members).
Sea Turtle Winter Camp for Grades 4-6—8:30 a.m.-2:30 p.m., January 20.
Budding rnarine biologists will experience during their school holiday what it
is like to work with these beloved marine reptiles. Participants learn all about
sea turtles as they work alongside the aquariums turtle biologists. Animal
encounters, behind-the-scenes action and a take-home craft are also included.
Advance registration is required; $40 per camper ($36 for aquarium members).
For more information or to register for these programs, visit ncaquariums.
com or call 247-4003.
Please Support the Pine Knoll Shores
Police Department Food Drive.
See "Have You Heard ... ?" on Page 31.
December 2019 I The Shoreline
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