23 hours 30 minutes and counting……
This year we are contending with a frozen turkey. The hens were being naughty, chasing the hens around the chicken yard, and so they went to the processor a bit earlier than usual. This resulted in smaller birds (15lb and 19lb rather than 40lb), but at least the hens are laying again.
So, we took the frozen turkey out on Monday night (24 hours later then planned) and had it in a cooler to thaw. We watched the temperature closely so it never dropped blew 40 degrees. The problem is that it is Wednesday night and still too frozen to brine yet – Disaster #1. We have the bag in a sink of cold water, trying to hurry things along a bit. Hopefully all will work out.
- 8 c cold water
- 5 T sea salt
- hand full of dried lemon zest
- handful of thyme
- handful of rosemary
- half handful of juniper berries
- half handful of pepper corns
- half handful of start anise
- 3 T garlic powder
- 2 quarts buttermilk
The sugar pumpkin is halved, cleaned and in the oven. I added 1/2 cup of brown sugar to each half and covered the pan with foil. They will bake at 400 degrees until very soft.
Pie Crusts – Disaster #2 The lard I rendered in the summer just for this holiday has spots of mold. Live and learn, I guess next year I’ll freeze it when I finish.
- 3 cups (750 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) butter
- 1/2 cup (125 mL) lard
- 1 egg
- 2 tsp (10 mL) vinegar
……….. more soon