Oy vey. Thanksgiving has come and gone. No cooking for me today, just reheating. That picture up there is my breakfast. Leftover pie, yum.
We had a better Thanksgiving feast than last year. We deep-fried our turkey again with much better results. Folks, I highly recommend deep frying your gobble bird. I’m not a big fan of turkey but we have it for traditionsake on Thanksgiving. If it were up to me, I’d have a big roast or some duck. If we always have turkey the way we did yesterday, however, I might just turn into a convert. My biggest gripes with oven roasting your bird are the following, in order: basting your bird at least 3 times and opening the door to have oven heat blasted on your arm and face and fogging up your glasses, flabby bottom skin, dry turkey breast. I hate poultry breast meat because I often find it too dry and flavorless. When you deep fry your turkey correctly, you don’t have ANY of these problems.
This year I brined the bird with my own recipe and it came out amazing.
- 1/2 cup white wine
- 3 cups chicken broth (or even better 3 tablespoons chicken bouillon powder)
- 8 peppercorns
- juice of half lemon
- carcass of that lemon half you just squeezed
- 1 apple chopped
- 4 bay leaves
- 1/2 cup of brown sugar
- 1/2 teaspoon allspice
- 1 cup of salt
- orange, juiced and carcass
- plenty of ice water
Boil everything together, except the ice water and the wine. Bring brine down to room temperature. Add wine. Place defrosted turkey into brine bag or pot. Add brine mixture and cold water until turkey is fully submerged. Brine overnight in the fridge.
When ready to cook, pat this sucker really dry, and you’re ready to go!
Here are some pictures of how we celebrated, if you’d like to see:
Yobo had his own rig out on our patio complete with makeshift pulleys cuz that’s how we roll.
When my dad was pulling the turkey up and out, the turkey’s bottom half was starting to pull away. After watching the YouTube horror stories of a deep fry gone wrong, I started to panic. “Watch out, Daddy! Let go, Daddy! Back up, Daddy!” I screamed. The bottom half eventually plunged back down into its oily hell. We were able to fish it out after a few minutes. (I think my sister caught this on video. Family adventures…) Nothing terrible happened, but we were all kinda scared. With the two pieces, it felt like we had two turkeys. It was a pleasant blessing in disguise. By the way, as stated above, this turkey was THE SHIT! Moist meat and crispy skin.
The chalkboard menu is a staple in the kitchen. Also, #sorrynotsorry for my messy kitchen. It’s tiny, but this is real life and sometimes not everything can be glamorized. 😉
P.S. I included the photo of Yobo’s giant hand wearing my dainty little oven mitt for safety.