Friday, November 23, 2012

The Hawthorne Bird.

Our turkey has been brining for 3 days now -
in a solution of salt and sugar.

I've tried adding fruits to the brine -
lemon, lime, and orange -
and I've found it to be a waste of citrus.
Figure on 1 cup salt per gallon of water.

You can also use this for a hen.
Brining adds moisture and flavor to poultry.
Be sure to rinse your bird after brining.

 I picked oregano, thyme, and rosemary.

 Softened butter.

 I added the oregano and thyme leaves to the butter.
 Squish together the herbs and butter.

 Separate the skin.

 Stuff the herbed butter under
and massage.

I oiled and buttered the outside of the bird
and added smoked sea salt, freshly ground pepper,
and blackened redfish magic.

Stuff rosemary in the cavity.
Ready for a 375 degree oven.
Cook until the internal temperature is 165 degrees.

And here's how to brown turkey places
that didn't really get brown in the oven:

 I used my little creme brulee torch
to fix pieces that needed a little tanning.
Oil first, then torch.

Stay tuned for our sides.

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