STORM2K

I would never give up my precious sweet fresh turkey meat for anything, except for a 36 inch snow blizzard or going up to Heaven in the Rapture.

This fresh turkey meat is so good!!!!!!!!!!!

Just the AROMA of the turkey as it cooks is so yummy!

Ah, the sweet, delicate taste of dark turkey meat! And sweet corn on the cob, drenched with sweet butter! And my neighbor's homemade mashed potatoes!!!

Soon there's an overwhelming accumulation of 12 to 17 slices of turkey in my plate! LOL! This plate is way too small! Who designs 'em anyway? I've got mashed potatoes drifting against my sweet roll!

After a delectable turkey supper, I drift off into a trytophan-induced haze.........in the company of my dearest friends...............dreaming of the snow.......36 inches of shoveling bliss......Ahhhhhhhhhh.........


...........-Jeb

Sounds absolutely AWESOME JebBro!!!!

BTW...I hadn't known the name of that natural substance in turkey until now that induces slumberZZZZ...

~Rockaby feasters in your recliners...~

Eric

LOL, Jeb, I can't help but imagine Jefferson
Airplane's "White Rabbit" playing in the background,
while Cheech & Chong are sitting there, snickering,
"Wow....cool bird, maaaan....! Was that really
mushroom gravy on those potatoes?"

LOL, J/K, wxbuddy! I was ready for the
recliner after that meal, too!

Gotta brine my bird for at least a day before.
Never a dry bit o' meat.
Mmmmmmmmmmmm, Turkey!!!!

tronbunny - I subscribe to Cooking Light now. In several past recipes they've suggested an apple cider type brine for pork roasts and poultry. I've never done this before! So it really works huh? You may like to try these CL recipes possibly. It was an issue or two back....I could try to search online for you. If I get time, I'll do that.

Jeb - I love turkey too. For dietary reasons, it's one of the foods I need (long story). But for the most part, I'm about 75% vegetarian. I always say to people - now if I could just give up turkey and chicken......but they are the foods that keep me healthy. Again, long story...

My favorite lunch is still a Jersy Mike's Turkey Sub, on their white bread/buns, dusted with cormeal, provolone, lettuce, tomatoes, cumcumbers, light oil/vinegar, oregano and salt. Yummm.....

Mary

Mary, never tried it on a pork roast..sounds great!
Makes some scientific sense too.
I usually take a 10-11 pound turkey and brine it in a 2 gallon ziploc.
It's fairly simple.
I love the recipes from Alton Brown's "Good Eats"
My brine is a variation (add citrus) on his "romancing the bird" episode.
NEVER dry!
Turkey has been a major obstacle to my lean toward vegetarianism.

I prefer game hens or quail...

Turkey is good.. But I prefer a Fat Cow anyday

LOL, Chad likes to see a New York Strip steak running
about...."gobble-gobble!...gobble-gobble!"

Me, too, bud!