Pearl Harbor Day. Certainly in this season of Christmas preparation and joy it is appropriate that we take time to reflect on times past. Not just joyous occasions, but occasions which we mark in history as momentous, history altering or even infamous. Today is one such day. I began this Pearl Harbor Day as I have many others in the past, with a cup of java but today was different. Today my 4 yr old understands that it is Pearl Harbor Day and he joins me in the ritual viewing of Tora, Tora, Tora. As always, I am reminded that we must never forget. The left grouses that we conservatives engage in moral high handedness and offering of platitudes. "The price of liberty is eternal vigilance", "Freedom isn't free" and "Those who would avoid war, prepare for it". Each of these assertions was never more true than on December 7, 1941 and the next four years of WW2. You see, conservatives understand the meaning in those words while the left would rather forget.
Now that I've gotten that off my chest I'd like to point out that we achieved a minor milestone around here. Sometime last week WKWR had it's 500th visitor. We're well on our way to 1000. Keep it up readers!!
Now for this week's recipe. Regulars will recall this is the recipe for the second turkey that was prepared at the ol' rancho for Thanksgiving.
First off you'll need a brining bucket. No big deal if you don't have one, go to the local supermarket and buy a plastic garbage can preferably with a lid. Take it home and wash it out and then label it with a permanent marker, BRINING BUCKET.
Now make a brine. I like to use the following:
1 gal water
4 bay leaves
2 tbsp peppercorns
2 tbsp garlic powder
1 cup of salt
1 cup of sugar
Now mix all the ingredients together except for the bay leaves in the brining bucket. Stir it up vigorously in order to dissolve the salt and sugar. Now add the bay leaves. Take your turkey, (a 12-14 lber is perfect for this) remove the gizzards and neck and plastic leg binder.
Place the turkey into the brine. If the water covers the turkey good, if not, you can add water or cooler packs in order to keep the water cool. You want the turkey to soak over night. Check your local weather. Up here, I was able to place the bucket and turkey outside on the BBQ overnight without worrying about cooling packs. In fact the water was slushy in the morning so there was no worry about bacteria. Do remember though that you want to keep the turkey cold. Not frozen but cold so if you can't count on the weather, use some freezer packs. About 3-3 1/2 hrs before you want to eat, preheat the oven to 325 degrees or set up your rotisserie if you have one. Remove the turkey from the brine and pat dry. Rub olive oil on the bird and place it in your rotisserie or on a rack in the oven. In the rotisserie this bird will probably be done in about 2 1/2-3 hrs. Keep watching it. In the oven, once the bird turns golden, place a loose tent of foil over the breast to keep it moist. The oven roasting method will probably take about 3-4 hrs. When you think the bird is done, check the temperature in the meatiest portion of the thigh. Thigh should get to 185, if you check the temperature at the breast, it should be about 160.
Remove the turkey from the oven or rotisserie and let it stand for at least 10 minutes before carving. Enjoy.
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
Now that I've gotten that off my chest I'd like to point out that we achieved a minor milestone around here. Sometime last week WKWR had it's 500th visitor. We're well on our way to 1000. Keep it up readers!!
Now for this week's recipe. Regulars will recall this is the recipe for the second turkey that was prepared at the ol' rancho for Thanksgiving.
First off you'll need a brining bucket. No big deal if you don't have one, go to the local supermarket and buy a plastic garbage can preferably with a lid. Take it home and wash it out and then label it with a permanent marker, BRINING BUCKET.
Now make a brine. I like to use the following:
1 gal water
4 bay leaves
2 tbsp peppercorns
2 tbsp garlic powder
1 cup of salt
1 cup of sugar
Now mix all the ingredients together except for the bay leaves in the brining bucket. Stir it up vigorously in order to dissolve the salt and sugar. Now add the bay leaves. Take your turkey, (a 12-14 lber is perfect for this) remove the gizzards and neck and plastic leg binder.
Place the turkey into the brine. If the water covers the turkey good, if not, you can add water or cooler packs in order to keep the water cool. You want the turkey to soak over night. Check your local weather. Up here, I was able to place the bucket and turkey outside on the BBQ overnight without worrying about cooling packs. In fact the water was slushy in the morning so there was no worry about bacteria. Do remember though that you want to keep the turkey cold. Not frozen but cold so if you can't count on the weather, use some freezer packs. About 3-3 1/2 hrs before you want to eat, preheat the oven to 325 degrees or set up your rotisserie if you have one. Remove the turkey from the brine and pat dry. Rub olive oil on the bird and place it in your rotisserie or on a rack in the oven. In the rotisserie this bird will probably be done in about 2 1/2-3 hrs. Keep watching it. In the oven, once the bird turns golden, place a loose tent of foil over the breast to keep it moist. The oven roasting method will probably take about 3-4 hrs. When you think the bird is done, check the temperature in the meatiest portion of the thigh. Thigh should get to 185, if you check the temperature at the breast, it should be about 160.
Remove the turkey from the oven or rotisserie and let it stand for at least 10 minutes before carving. Enjoy.
Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family
posted by Smilin' Paul Villa | 6:49 PM
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