"Becca" > wrote in message
...
> NoOne wrote:
>
> > Because I'm not part of the clique, of course! :-)~
> >
> > Paul B
>
> Just think of the money you will save from paying cabal dues (not that
> there is a cabal).

have satellite, no cabal where I live. :-)

>
> Liked your recipe, BTW.

Thanks! This dish, in these basic proportions, has lasted quite awhile in my
family. I really enjoy extending this liitle family tradtition of ours, I
remember eating this for more than 30 years, in varying degrees of
yummyness, in one relative or anothers house during the holiday season while
growing up.
I think I'm the first in the family to use fried turkey for the meat, as I
did this year with very excellent results. This year was also my first year
frying the bird - a 12 pounder that I brined. Brining is also quickly
becoming a new family tradition, the results I've had both roasting and now
frying turkeys have been pretty darn good.
I brined the bird in a convenience store styrofoam cooler for 14 hours in
the refrigerator in:
almost 2 gallons of filtered water, cup and a half of kosher salt, 1 head
garlic smashed, 10 cloves, maybe 1 tbsp and 1/2 of dried thyme, same amount
of dried basil and oregano, plus any fresh herbs I have growing, this year
it was windowsill basil, anout 3 big leaves ripped up. I also quartered 3
oranges, squeezed em first, then chucked them in. A couple of dried bay
leaves, 6 or 7 whole cloves and a quarter cup of dark brown sugar and a cut
up fresh jalapeno. Oh, some fresh ground pepper, maybe a tbsp, maybe more.
The turkey turned out very good - flavorful and juicy after 41 minutes in
the nut oil. The cooler still smells really good.

>
> Becca

Paul B