Of the nearly 50 Thanksgiving turkey's I have had the pleasure of sampling in my life, there are exactly three that I remember....
The first was in the late 1980s when my parents first purchased a Weber Grill. The novelty of barbecuing a turkey was part of it, but it did have a wonderful flavor.
The second was years later when Downtown Dad and I purchased a deep fryer, along with the gallons of peanut oil, a turkey syringe, and the cajun spices required so that we could take our life in our fireproof mitted hands, and hope to God our fire insurance was up to date, in order to deep fry a turkey - in the snow. Quick, and tasty, but IMHO, not worth the trouble.
The third one, was yesterday when we used an old roasting pan, handed down from one of our grandmas, and the syringe from the back of the utensil drawer, and a recipe from our friend MJ. We mixed a cup of boiling water with a cup of lemon juice, 1/4 cup of salt, 2 Tablespoons of liquid garlic, 1 1/2 Tablespoons of liquid smoke, and 2 Tablespoons of Tabasco sauce, injecting that into our humble store brand 12 pounder the night before. Mmmmmmmm Mmmmmmm! That was THE yummiest, most moist - even the white meat - turkey ever! Even today's leftovers are still great!
2 comments:
Yum! Liquid smoke is a wonderful invention. If I don't think about it too much. How do they make it?
Sounds delicious. I don't get the whole deep frying thing. It seems almost as much work as hunting and slaughtering the damn thing.
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