Wednesday, November 23, 2011

Cooking the Bird

I'm about to prep my first turkey. In the past, I've roasted chickens, cooked stews, drizzled a balsamic reduction over a first seared then roasted chicken breast, pioneered countless ragouts and topped off the turkey with the finest of Thanksgiving Stuffing (my world famous cornbread, bacon and pecan stuffing). But I've never, ever prepped the turkey.

This is intense.

Alright, I'm off.

Happy Turkey Holocaust.

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