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  1. #1
    Join Date
    Mar. 29, 2006
    Location
    Humidity Central
    Posts
    662

    Default I love my husband, but...

    I love my husband dearly, and it's a real treat to have him do most of the cooking. But for Thanksgiving this year, he's making a Pastrami Turkey.

    Yup, three days of this bird brining in the fridge, and so far it's one of the least appetizing things I've ever seen. He's going to throw it on the barbecue grill to cook it.

    I'm already practicing my tactful, gracious response to eating the thing while wishing that we had, well, a more normal Thanksgiving dinner. At least I can go for the stuffing and green beans, so I won't starve.

    Please, somebody give me some hope that this isn't a disaster in the making...
    "She still had all of her marbles, though every one of them was shaped funny and rolled asymmetrically."



  2. #2
    Join Date
    Feb. 13, 2005
    Location
    Columbus, OH
    Posts
    7,023

    Default

    1. Go to store.

    2. Purchase bone-in turkey breast.

    3. Quietly, and surreptitiously, place this in a slow cooker in some inconspicuous place. Your garage. Your spare bathroom. Wherever.

    4. When and if Pastrami Turkey is disgusting, retrieve your secret weapon to the delight of all involved.

    To be fair to your husband, ANYTHING looks disgusting in brine. I was quite grossed out the first year that we brined a turkey. But it tasted faaaaaantastic.
    Head Geek at The Saddle Geek Blog, Launching September 2015 http://www.thesaddlegeek.com/



  3. #3
    Join Date
    Sep. 5, 2005
    Location
    Mass.
    Posts
    6,752

    Default

    Actually, that sounds pretty tasty. But it wouldn't hurt to have one in reserve.
    I realize that I'm generalizing here, but as is often the case when I generalize, I don't care. ~ Dave Barry



  4. #4
    Join Date
    Jul. 20, 2007
    Location
    Rising Sun, MD
    Posts
    4,035

    Default

    Hey- how did you marry my husband???
    “While the rest of the species is descended from apes, redheads are descended from cats.” Mark Twain



  5. #5
    Join Date
    Feb. 22, 2009
    Location
    Wisconsin
    Posts
    2,769

    Default

    The best way I have ever had turkey was when it was brined. I mean it was juicy, tender, flavorful, I can't say enough. I've even done chickens like that. Mmmmmmmmm



  6. #6
    Join Date
    Jul. 22, 2008
    Location
    Rochester, NY
    Posts
    2,035

    Default

    I may not understand the details of what 'pastrami turkey' is, but brining is an excellent way to make whole poultry more flavorful and juicy. Really. My mad brining-and-grilling skills have one me many accolades.



  7. #7
    Join Date
    Nov. 30, 2006
    Location
    CA
    Posts
    728

    Default

    Agreed -- anything that's brining looks gross. But if you don't like it, it never hurts to have backup.

    Ugh. I need to start cooking...



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