It’s easy to brine a turkey. All you need is vegetable broth, herbs, and a big food-safe bucket. Serves 15.
1 gal vegetable broth
1 cup Traditional White Coral Sea Salt
1 tbsp crushed dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
1 tbsp dried savory
1 gal ice water
1. In a large stock pot, combine the vegetable broth, Traditional White Coral Sea Salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring to dissolve salt. Remove from heat, and let cool to room temperature.
2. When cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Remove innards, wash and dry turkey. Place it, breast down, into the brine. Make sure the cavity gets filled. Place bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard the excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
Top round roast is marinated and broiled to make up to 5 lb of moist “Smoky London Broil.”
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup chablis wine
1 tbsp onion granules
1 tbsp paprika
2 tsp Kiawe Smoked Gourmet Sea Salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 cup vegetable oil
1. Whisk together marinade ingredients while adding oil slowly to emulsify.
2. Marinate the meat for 6 hours minimum and overnight if possible. Reposition meat in marinade occasionally.
3. Preheat the grill to 300 to 350 degrees F. Add some oak smoker wood if desired.
4. Cook for approximately 30 minutes per pound, less if the grill is very hot.
5. For medium-rare (internal temperature of 140 degrees), remove the meat and cover with foil. Let the meat rest for 20 minutes to redistribute the juices to make it moist.
6. Slice thinly at an angle across the grain and serve.
A simple dish that makes a hit every time. Serves 4.
4 (6oz) white-meat fish filets
2 T fresh chopped parsley
2 T butter
1/2 tsp Black Lava Sea Salt
1/4 tsp white pepper
1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with butter. (Reserve some butter to dab on top of each filet after seasoning).
2. Place fish skin side down on buttered sheet. Sprinkle with white pepper, Black Lava Sea Salt and chopped parsley. Dab each filet with remaining butter.
3. Bake for 8 minutes (or until the fish flakes easily with a fork).