Wednesday, November 25, 2009
My damn free-range, organic, pasture raised, heritage breed, locally raised turkey doesn't fit in any of my stock pots. I'm trying to brine it overnight, not just for better flavor, but because I don't have room in the fridge. The turkey is spending the night in the shed, legs sticking out and all. I covered it with plastic wrap, and that's just going to have to work.
Put two gallons fresh cold water in your largest stock pot. Separately, on the stove, boil a quart of water with a cup of sea salt, a half cup (or so) of brown sugar, a few cloves, allspice berries, garlic cloves, sage leaves, bay leaves, and a teaspoon or so of fennel seeds and mustard seeds and black peppercorns. Stir to dissolve salt and sugar. Add to large stockpot along with a couple of dozen ice cubes.
Add ridiculously expensive turkey. Curse when you realize it won't fit. Manipulate turkey through several full revolutions and bring to a stop breast down. Cover with plastic wrap. Mutter "if they don't like it they can go take a flying fuck" and pour yourself some chardonnay. Put stock pot and turkey out in the shed and close the door to protect from coyotes.
Proceed with pumpkin pie. These came out gorgeous. I feel so sorry for the no-dairy/no-gluten people. They have to eat tofutti with blueberries for dessert.
P.S. I love the trade network. The turkey-people have Nubian goats and want to breed them this year. I brought a photo of Storm Cloud, our insanely pretty spotted buckling with me to pick up the turkey, and they say they will happily trade us turkey for his stud fee. YAY!