The preparations started early in the week. We searched for an appropriate turkey recipe that would incorporate some Asian flavor. I thought if a duck could be cooked Peking style why not a turkey!! Well, there are some good reasons. First of all a duck has a lot more fat under the skin than a turkey and if a turkey was cooked like Peking duck at 400 degrees it would arrive at the table looking and tasting like an old leather shoe. So we arrived at a happy medium by soaking the turkey in brine for 24 hours. The brine had broth, ginger, brown sugar, coarse salt, fresh rosemary and peppercorns.
On Thanksgiving morning at 9 we removed the bird from its sleeping bag and roasted it for 15 minutes on its hou mien (back side) and 15 minutes on its chien mien (breast-side). Then we covered it in foil and cooked it for 2 more hours at 350.
When we carved the bird it was very juicy with just a hint of ginger and rosemary. Yum Yum Yum.
Pat, Bob and Kim are asking for the 10th time "When do we eat."
The squash casserole was also the hit of the party.
Later in the day, Elizabeth and her mom came over for desert. Pumpkin cupcakes and apple pie.
The next day we drove to Myrtle Beach. Here we are sitting next to the lazy river at the Wyndham eating turkey and drinking beer until the security guard had to spoil our fun.
You can't drink beer here, Can't you read the sign!!!
We had a pretty good view of the ocean and the weather was great.
Later that afternoon I got into the hot tub with a large marguerita. Unfortunately that picture has been censored!!
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