(no subject)
Another Thanksgiving to be thankful for. I've come to believe in the brine as the only way to prepare a turkey. To do less is to disrespect the bird. It was so juicy, both of them. One we roasted and one deepfried. The deepfried literaly came apart in my hands, I barely used the knife to carve it. I made another one tonight with the left over oil in a garam masala brine and again it was tear apart by hand goodness. On the second try I got the neck & gizzard gravy right, using a Riesling for the wine reduction. This turned out much much better than the port attempt earlier. It was perfect for the stuffing made with left over apple pie filling bits. I'm glad I made the third turkey, now there might actually be enough for sammaches this week :)