I remember the first time I brined a turkey. My stockpot on my counter was too tall for me to easily lift the bird out. In one of those "it seemed a good idea at the time" moments, I put the pot on the floor so I could lift the turkey out and place it in the pan on the counter. As I slowly lifted, the bird stopped, as if it got stuck somehow. I didn't understand what happened at first until I realized the young dog we were fostering had grabbed hold of one of the legs.
That was how I found myself fighting a dog for a turkey. I won. The bird wasn't badly torn. I cooked it, kept my mouth shut, and no one got sick. 😎
I remember the first time I brined a turkey. My stockpot on my counter was too tall for me to easily lift the bird out. In one of those "it seemed a good idea at the time" moments, I put the pot on the floor so I could lift the turkey out and place it in the pan on the counter. As I slowly lifted, the bird stopped, as if it got stuck somehow. I didn't understand what happened at first until I realized the young dog we were fostering had grabbed hold of one of the legs.
That was how I found myself fighting a dog for a turkey. I won. The bird wasn't badly torn. I cooked it, kept my mouth shut, and no one got sick. 😎
HAHAHAHA.....
S.L. Linton = .75
Young Dog = .25
Brined Wisdom 101: "Keep the dog outside until after the process is done and dinner is over..."
Add sage, garlic and onion... sounds about right.
Will do...
AND, you know there's someone who'll take your giblets if you don't want them this year....right?
UPDATE: Nov 19th -- Went shopping with the list provided above.
Got all the ingredients.
Planning when to pull the turkeys out of the freezer.
3 of them + 1 large spiral ham
[NOTE TO SELF: Clean out the smoker before it snows.]
If you also add some carrots and some celery it will actually make the protein eSier to digest.