Calendar
Brines, Butters and Birds
Tuesday November 6, 2012:
Murray Hall
Tuesday, November 6, 6-7:30 p.m.
Taught by Harvey Cotten
Members $15, Non-members $20
If your Thanksgiving turkey has been less than something to
‘give thanks for’ then come learn one sure-fire way to cook a juicy turkey for
the holidays! It’s all about the brine. We will discuss brining and several
different recipes to use to insure a juicy, tender turkey for the table. In
addition to turkeys, chickens and pork are great candidates for brines. Another
way to insure a juicy turkey is the use of herbed butters – we will create our
own herb butter and show all how to make this at home. In addition we
will provide the dry ingredients (minus the salt) for your Thanksgiving turkey
brine to take home.
Member $15, Non-member $20.
If you have questions or would like to register, please call 256-837-4104.
No refunds or cancellations less than 48 hours prior to the class.
