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[jethrien]

I cooked a seriously awesome turkey today. 18 hour dry salt rub, salt and baking soda rubbed into the skin, onion and garlic in the cavity, 2 1/2 hours on low heat with the breast down, 45 minutes on high heat breast up, 30 minute rest. It was juicy and seasoned and perfectly cooked all the way through. Plus cranberry sauce (which didn't quite jell but was delicious), chestnut puree, stuffing with apples, sausage, and cranberries, carrots and peas, and fresh pumpkin cinnamon rolls.

And all of it got to the table at the exact time I wanted it to, in the state it was supposed to be in (except the cranberry mold). I am really damn proud of myself.

Comments

[firynze.livejournal.com]

My uncle starts with a live lobster, halves it, and then smokes it. It's particularly good if you scoop out the thorax and smoke some stuffing or sausage in there.