We will be celebrating Thanksgiving in Friday this year because my daughter is coming in from Sacramento tomorrow. So today I soaked my turkey in a water bath with Thieves essential oil to kill any unwanted bacteria, made my brine (with lemons/limes, crystallized ginger, star anise, coriander, fennel, black peppercorns, sprigs of thyme and rosemary and bay leaves with veggie broth. All organic of course! I also made butter whipped with sage and rosemary then rolled it into a log. Then before I cook the bird, I will loosen the skin with a spatula, cut the butter log into slices and place under the skin. Then coat with olive oil and seasoning, stuff with lemons, herbs and other seasonings and it will be ready to roast!
Posted on: Thu, 27 Nov 2014 05:03:37 +0000
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