Nick Arnett wrote: > > Okay, this response is very late... but our turkey was soooo good. Every > time I open a bag of it in the fridge, I want to start nibbling. I've been > cooking our turkeys on a Weber barbeque grill for the last few years, but > this year, I did more. First, I brined it for about 24 hours. This means > soaking it in a solution of salt (lots of salt), hickory smoke flavoring, > pickling spice, cloves, and plenty of my father's honey.
What, no anise or corriander? (Wow, I really do watch too much West Wing..) > (My father's bees' honey, actually. Mine now, though.) How many hives? My parents raised bees when I was a child, and I've been thinking about starting a few of my own when I move back out of the city.. > As is traditional for us, I also made a couple of pecan pies and one pumpkin > pie. We've had so much to eat that we haven't touched the pumpkin pie and > only half of one pecan pie is gone so far. This isn't helping me cut down > on simple carbohydrates... ;-) Mmmmm... wow, this sounds great :) Me, I had a turkey sub from Subway... okay, actually I didn't, I had ramen, but I did have the turkey sandwich the next day -j- -- Matt Wilson is 1337. (This message is a paid advertisement. For info on how your custom text can appear in this space, contact the sender)
