[vash]

i think i am reconsidering the brining process. it is a PIA to find a container big enough (i use a clean icechest) and i think the meat comes out spongy. besides, most supermarket birds are injected..isnt that kinda like brined?

i am not doing the bird this turkey day..but i am for Christmas. i am either gonna try larding the bird ( i think that is what it is called) or i am going to break the bird down into pieces like a gigantic chicken and cook it faster. i'll do the gravy on the side with the bones.