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Brining Turkey, Loving Bacon and Giving Thanks: Patch Talk

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Linda T November 21, 2012 at 03:04 PM
We're dry-brining our locally-raised, pastured turkey. Did some research and we're convinced about dry-brining. We'll see how it turns out. Our pastured turkeys always turn out perfect - slow-smoked on the grill, moist and delicious, never dry, and they have a much better texture than those mushy grocery store CAFO birds. They cost more and they're worth it. We've been cooking since Monday, taking our time to make sure it all turns out delicious, and to make sure we can relax and enjoy the family on the big day. Oh, and no stuffing - dressing baked separately from the big bird is the way to go. And yep - everything's better with bacon. Ours is pastured and local just like all the meat and eggs we get. Y'all haven't lived until you've eaten homemade bacon-chocolate chip cookies - seriously delicious!
Ryan Fitzpatrick November 21, 2012 at 08:09 PM
To be fair, I never said I disagreed that everything is better with bacon ;) Thanks for all the cool cooking tips, Linda!

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