Cooking

So my plan for a shortcut backfired a bit.

It's now my third year buying kosher turkeys for Thanksgiving. The best birds of any kind you can buy are kosher because "koshering" is the closest thing to brining. Kosher meats are usually plump and succelent.

They are also salty if you include salt in your season. Of course, I totally forgot that little detail this year.

Let's say, I will be retaining a lot of water for the next couple of weeks.

Oh well.

Yet, given the sage-thyme-rosemary-oregano-garlic butter I slathered therein said bird, may I say my salty bird totally kicked ass.

Oh. Yes. Indeed.