Brining a turkey is my favorite. A beautiful sweet and savory turkey that’s perfect for Thanksgiving. The size of your turkey will affect the cooking time and serving size. No matter how big your turkey is, the brine is prepared in the same manner. The only variables are the cook time and filler volume. A cooler or bucket clean enough to hold food and big enough to hold your bird are both required, along with a lot of iced water. My instructions are written for a cooler because that is what I use. If you use a bucket, just use your best judgment to follow the instructions. You can alter the brine by adding your preferred fresh herbs, spices, fruits, and vegetables.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups fresh blackberries
- 2 tablespoons white sugar
- 1 fluid ounce blackberry schnapps
- ¼ lemon, juiced, or to taste
Instructions
- Place blackberries in a small saucepan; mash gently with a fork. Stir sugar, schnapps, and lemon juice into mashed blackberries; cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Cool slightly before serving.
Reviews
I made this recipe as is to serve with crepes! On it’s own is very good. I did the proper adjustment of sugar to the acidity of my berries. I only had blueberries and Grand Marnier at hand. I must say that it was delicious, and I let it cool off to thicken. Will make this versatile sauce again and again. The possibilities are endless with it!
Very good! I halved as I had a small container of blackberries to use up. Replaced schnapps with white cranberry juice as it was for my son. Really tasty on pancakes.
Was awesome! Made the sauce with fresh blackberries I froze during this summer (2017). I added a little more sugar. Did not add the whole berries when topping the cheesecake nor did I add schnapps to the blackberry mixture. It was perfect and many compliments.
Yum. I used the entire package of blackberries, probably closer to three cups. I didn’t have any schnapps, so I used chambord. I also added a teaspoon or so of pectin while cooking because I wanted it a little thicker. This was excellent over cheesecake.