Massaging Your Turkey

Last year I broke from a multi-year tradition and did a dry-brine for our day of fowl play, spurred on by a favorite LA Times foodie writer, Russ Parsons. The process was simple; rub kosher salt all over the bird, wrap in an oven bag and let it sit for three days in the refrigerator. (Making room for it will challenge your organizational skills.)

Our reward was the moistest turkey in memory. No memory jokes.

This year I ordered my turkey early (from Bristol Farms) anticipating the same process.

But a week before Thanksgiving, Parsons scribed some improvements on the salty technique, sharing a reader-inspired concoction of kosher salt, fresh rosemary and grated lemon zest. I bit.

The bird went in the refrigerator on Monday morning. This morning I removed it and gave it a thorough massage. Hey, a guy can follow directions and the sage Parsons instructed me to massage thoroughly.

Later, the bird and I shared a cigarette.

Small Pleasures

Life’s small pleasures can enliven as much or more than an endless straining for those elusive peak periods.

Our herb garden is one of my small pleasures. My recipes require lots of fresh herbs. Most days I grab some scissors and walk outside – disappointing our dog, Dutch. Ever the optimist, he always assumes that I come outside just to play with him. Fortunately he hasn’t taken enough offense to dig up or pee on our small plot.

I grow fresh sage, mint, rosemary, chives, oregano and thyme. Rosemary, if you allow it, will become a large bush. Mint, if you allow it, will not only take over your yard, but the neighbor’s as well – on both sides. Originally I made the mistake of planting mint with the rest of the unsuspecting herbs. I’m still finding mint sprouts after thinking I uprooted them two years prior.

I re-planted the mint in two separate locations outside our kitchen alcove, giving them their own space, and am allowing them to become full bushes. As long as they don’t uproot our house, we will have a peaceful, productive co-existence. I have been preparing more lamb lately, so I’m using more mint.

I flunked the tarragon and dill classes, two more favorite herbs. They died a quick death. Or maybe Dutch peed on them behind my back. Herbs I still purchase, in addition to tarragon and dill, are basil and parsley. See my earlier Basil Me post. I use way too much to grow it. Nor do I have enough space for parsley.

I don’t know if herbal medicine works wonders or not. I do know that my HMO wouldn’t pay for it. Until someone comes up with a study to the contrary, PJ and I will remain herbally heavily medicated.