November 2018 Newsletter
How to Brine Your Turkey,
and Holiday Hours
Don't Be a Turkey: Brine Your Bird!
As you prepare for Thanksgiving Dinner, don't forget to brine your turkey. Brining is the most important step for a juicy turkey.Don't have herbs & spices on hand?
Come in for dinner at Bettola and mention this post for a complimentary Brine Kit - just add water!
Ingredients (per gallon of water):
1/3 Cup Salt
1 Bay Leaf
Half an onion OR 2 shallots, chopped
2 cloves of garlic, smashed
10 Whole Peppercorns
2 tsp Dried Herbs (we recommend herbs de provence)
Place thawed turkey in a pot big enough to submerge bird in water (you'll likely need about 3 gallons of water). In a pitcher or container, dissolve salt in water, then add all other ingredients. Pour mixture over turkey, top with water until turkey is covered. Cover and place in refrigerator for up to 2 days.
Prior to cooking, remove turkey from brine and rinse well. Allow to air dry.
Thanksgiving Day (Thurs 11/22): Closed
Christmas Eve (Mon 12/24) through Saturday 12/29: Closed
New Year's Eve 12/31: Closed
New Year's Day 1/1: Closed
Think of Bettola while you're planning for the holidays. Email Rachel or call (303) 750-1580 to make a reservation or inquire about private parties.