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."
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.