Sunday, November 21, 2010

Dinde Dunzo

- 23.57 lbs of fresh bird

- 15 hours soaking in buttermilk brine

- 3lbs of root vegetables, Chinese eggplant, and mushrooms from Hollygrove Market (stuffing)

- 7 hours in the oven at 350-500 degrees

- 1 grease fire (yikes!)

Mikecohen and I spent parts of Friday and much of Saturday roasting our first turkey. It was totally exhausting but it was the most delicious bird ever (no offense, mom)! The secret to the success: roasting the animal upside down.

Next time, a tur-lu-ken!

(photos via MarshMallow)

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