Happy Sunday! My enormous turkey is safely in the brine to finish thawing and season itself, then it will go in our big cooler with a load of ice. It will spend 24 hours resting out of the brine to dry a bit, then into the oven on Thursday about 12:30. Heritage birds do not need to cook for as long as those Frankenturkey abominations, with their massive breasts (so oversize the birds cannot walk) so it will be done right about 3:00. My biggest pot - which is HUGE - barely fit him! Admittedly, brining takes a certain amount of effort and at least 3 days...but the results are totally worth the extra time and care. Its the only way Ill do my Thanksgiving turkey, and has been for around 13 years or so. Possibly longer. The sourdough bread for the stuffing is all cubed and dried - ready to go. Today I will make the cranberry-orange sauce That leads me to my reminder for all my So-Cal Peeps! OPEN HOUSE THANKSGIVING THIS THURSDAY FROM 2:00 UNTIL WHENEVER! Come one, come all...see the pterodactyl roasting in the oven! Help us eat him! Try my infamous smoked pork loin, thats seasoned just like bacon! See the wonders of the construction zone! Watch me get chased by a tom turkey! Feed the chickens, and marvel at how gorgeous they are! Get lovingly mugged by four large dogs, who all think they are tiny lap-puppies! Enjoy the doggy kissing booth (the couch)! Catch a glimpse of our black and white mini panther! Pet our miniature black panther Mr. Kitty...but watch out for his making bread on your tummy! The cost of admission is ABSOLUTELY NOTHING! TOTALLY FREE! So take advantage, and come celebrate, friends! Theres plenty of parking on the streets around Nutters Holler Farm. PM me for the address if you dont scoop it from the Farms page.
Posted on: Sun, 23 Nov 2014 18:43:37 +0000
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