tomorrow and tomorrow and tomorrow

It turned out pretty well – cooked a lot faster than normal turkeys, had a lot less fat (boo!) but also a lot more nutrients. The skin was divine. The brining did infuse a ton of flavor, and it wasn’t salty at all. It was juicy, but I’m not convinced that was due to the brine. I think using the pan of water in the oven helped more. I should try using a can of Guinness or Boddington’s for beer butt turkey….hmmm….

I still don’t really see what the big deal about a turkey is – I guess you need more than two people for dinner to appreciate it! I think next year I’ll do two cornish hens.