Andy Mink
Everyone loves spring skiing but not in January
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We tried something new for us this year-I smoked the bird. In the past I've done traditional roasted, deep fried, and trash can turkey but this was one of the very best. I brined it over night then slathered some butter, sage, thyme, and rosemary between the skin and breast and cooked it at about 225° with some fairly heavy Applewood smoke. I also stuffed some apples and oranges in the cavity to help keep it moist and slathered more butter on the skin during smoke to crisp the skin and keep it moist.
With all the sides and a fantastic Dunn Vineyards 2003 cabernet and then a 2006 30th anniversary Kenwood Jack London Cab, it was pretty great. Still paying for it today but it was worth it.
With all the sides and a fantastic Dunn Vineyards 2003 cabernet and then a 2006 30th anniversary Kenwood Jack London Cab, it was pretty great. Still paying for it today but it was worth it.