Yesterday was Thanksgiving, but I was a little busy cooking to post.
I am so thankful for so many things: my family, my health, my faith, and every single day of my life. Even when some of those days aren't the best, there is always hope for a better one tomorrow.
We had a really nice day yesterday shared with one of my best friends and her two kids. We also had a lucious turkey. In fact, Linda declared it as the best turkey she has ever tasted in her whole entire life! I shared some leftovers with a blind man whose house I cleaned today, and he claimed the same thing. He actually thought he was eating the dark meat when he was really eating white.
Since it seemed to be such a hit, I thought I would share with you all how it's done. I know I always love when others post recipes for me to try. So. . . I know it may be a while until many of you cook a turkey again, but maybe keep this in mind for next year:
I make a brine with apple juice, brown sugar, salt, oranges, fresh ginger, garlic and cloves. The turkey soaks in the brine overnight.
The next day, Jim prepares the BBQ with coals and hickory (or mesquite) chips. The turkey is set into the BBQ, covered, and it is finished in 3 hours.This is the absolute moistest and flavorful turkey we have ever had. It is the only way we do a turkey anymore.
I didn't write out the exact recipe because I am tired and I'm sure it will be a while before anyone is actually in the mood to cook a full turkey again. But if you would like the exact recipe, let me know and I will write it out fully. And if you didn't want to cook it in the BBQ, you could use the brine and then roast it in the oven as usual. Either way, the brine makes all the difference in the world.
I hope you all enjoyed your Thanksgiving day!