We look forward to having your family join us at Nemacolin for our annual Thanksgiving Feast, Christmas Brunch, or a holiday meal, but if you’ll be staying home to prepare your own flavorful and succulent bird, you can still have a bit of Nemacolin with you.
Chef Tyler Hutchison, known as Chef Hutch around here, has been a part of the Nemacolin team for 13 years, and he’s created a brine recipe that will deliver an incredible aroma and flavor. You might call it culinary alchemy for a turkey. Foodies might refer to it as gastronomic turkey enhancement. Home cooks might say premium turkey seasoning, while homesteaders, canners, and sourdough bread bakers making their moolah on social media might refer to it as an artisanal brining technique. (Okay … someone’s had too much spiced cider.)
Whatever you call it, Chef Hutch has been been gracious enough to share his sumptuous turkey marinade and luxe holiday brine ritual with us. A few years ago, we shared this brine recipe with members of The Woodlands Club through one of their newsletters, and now we’re sharing it here with you on The Nemacolin Times.
