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 [1]. 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.
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