Finally.
We brined said Tomás in a mixture of apple cider, (obtained with a bit of difficulty), lemons, limes, mandarins, onions, garlic, rosemary, thyme, black peppercorns, brown sugar, and, of course, salt. Here’s a photo.
He swam in the brine, in a lovely, controlled 35ºF refrigerator, for 36 hours, then went into a lovelier hot, 375ºF oven, for about 2 hours. Half of the breast made it upstairs, to Liz, and Jesús, and the other half is in a foil wrapped blanket in our fridge, anxiously awaiting our enjoyment.
Nothing much else to tell you. We ate a box of Stove Top stuffing, forgot the cranberry sauce, and the sweet potatoes, but will put everything together, one of these days.
We also made a beautiful stock with all of the vegetables, and turkey neck, giblets, etc.. The breast was moist, tender, and the skin was a rich, deep brown. Can’t wait.
We will make some mole, eventually, that will, hopefully, knock our socks off, if we wore socks.
Hope all of you enjoyed your holidays thus far; I know we have. Going to the forever home for the Christmas/New Year. Can’t wait.
Will also be getting my haircut while there. Can’t wait.
Stay happy, healthy, and safe. Wash, cover, and protect yourselves. Maybe, someday, we can consider the use of masks a thing of the past.