A bird in the hand vs. good ol’ fashioned beef

A few weeks before Thanksgiving, Susan and I talked about doing something non-traditional for meat. The plan was for us to buy a ribeye roast. But when the girls caught wind of it, they put the kibosh on the plan in a hurry.

It seems they’re already steeped in tradition. They were going to get their bird or they were going to protest like screaming harpies.

So we got an 8-pound Lil Butterball.

I was going to stuff it with onions and celery like I usually do, but I saw on WFMY one morning this week a woman brine her bird. When she said it would keep the meat tender and juicy, I was hooked.

Wednesday, I printed out the recipe and had Susan buy a bucket (no pans big enough) to put the bird in to soak for 10 to 12 hours.

At first, I was a little skeptical.

But by Thursday afternoon, the proof was in the roasting.

I am only able to sit and write this because Susan pulled me away from the bird and tied me down before I could finish the deed. Tender. Moist. Succulent. The bird that is.

What’s more, I’m finally coming into my own making gravy, so I was drinking that like it was sweet tea.

Brine? It’s what I’m doing with a turkey from now on.

Happy Turkey Day from our house to yours.