The "Salt, don't Brine" oven herb method, by GG:
The Rotisserie/Herb/Secret method by Papa:
And the Canjun Deep fried method by me:
All of us chefs with our birds:
Judgment finally came in, and the winner:
GG's turkey was simply the most moist! It was really delicious, and I think we were all good sports. I was slightly dissappointed in the deep fry method as it was good, but not obviously awesome. If I did it again I would use a smaller bird and a lot more cajun injection.
The family over at GG's and Papa's for Thanksgiving:
String on head silliness:
2 comments:
What beautiful pix! Utah looks awesome. I want to go!
Love,
GG
I told you you guys were "goin' down", and down you went! The turkey-off was lots of fun. I will fess up to my secret ingredient: Herbs d'Provence.
Would definitely do it again. Thanks for being such good sports. Can't wait til next year!
Love,
GG
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