The Best Thanksgiving Turkey You Will Ever Make.
It’s that time of year again: most of the leaves have fallen off of the trees leaving towering, naked statues, a testament to the courage and longsuffering of Mother Nature, and the crisp air carries the essence of firewood on its back as it blusters through the neighborhood streets.
Or, if you live in Florida, it’s still kinda warm.
Either way, this Thursday marks the anniversary of the Native Americans cramming the white man so full of food that he would eventually die of congestive heart failure and Type 2 diabetes and no longer be a threat. This year, I wanted to share my recipe for what could be the most flavorful & moist turkey you’ve ever had, although my Uncle Ken does cook one hell of a bird (and my favorite giblet gravy in the world).
If you’ve never brined a turkey, then shame on you. It takes almost no effort, and after it’s cooked, you will wonder how so much juicy flavor could possibly be retained in something that’s been in a hot oven for hours! All you need is some stock, a few spices and a clean 5-gallon bucket.
Also, do me a favor please don’t cook your stuffing in the turkey’s nethers. I know it’s called “stuffing,” but you really should think of it more as “stuffing your face” and not “stuffing this bread up a bird’s ass.” It will only draw moisture out of your turkey, and the stuffing will never get crispy, ever.
Think you’re down? Then pull up your socks, and get the recipe HERE.
I hope you give it a whirl – it’s really easy, and tasty to the maxx, brah. (An extra “x” you say? I know… It’s that good.)
SEXY UPDATE: My Aunt Cheryl, Cousin Sarah, AND Mother-in-Law Hope are all going to bust out this recipe this year! Hooray women in my family!