Cooked turkey

A duck amuck.

The Ducks Revenge!  

We also often brine pork roasts but wouldn't recommend the liquor technique with a full pig!

Yeah, pigs get mean when they are drunk.  

And then they post on the webboard!  

Lunateak:

 

lunateak wrote:And then they post on the webboard!  

Bwhahahahaha.............nice one!!!!!!!!!

On the topic of pigs and turkeys, apparently the use of lard in cooking is becoming very popular in the U.S. south - they call it "lardcore".
http://www.splendidtable.org/story/dont-be-scared-of-lard-it-has-less-saturated-fat-than-butter?elq=1e077f48e7ca411c98d8ddc3aa246c20&elqCampaignId=3924
They are saying lard has less saturated fat than butter. It adds flavor - sort of crispy pork fat, but is rendered so it doesn't burn. Had some excellent tamales the other day, very moist and flavorful - must have been lots of lard. Turkey tamales would be great, and bits of lard could be cut into the raw turkey with an extra tender meat once roasted

Lady Otter Latté wrote:Lunateak:

 

Back atcha:
 

More on the "Turkey Topic":
"Gobble, gobble: Thanksgiving turkeys chug beer"

"When it comes to pairing beer with poultry, Joe Morette isn't too fussy. His turkeys will drink just about anything.

Morette, who is raising about 50 Thanksgiving turkeys this year, has been giving his birds beer since 1993, when he and his workers popped open a few cans after work on a hot July day. A turkey knocked one over and started drinking, he said, and they've been sipping the suds ever since...........

http://www.nbcnews.com/business/gobble-gobble-thanksgiving-turkeys-chug-beer-8C11563938

If you're not stuck on having a "traditional" turkey but want flavorful, moist meat...

Get an 8-10 lb bird. Rinse and sprinkle on some seasonings. Toss in a 6+ Qt Slow Cooker on low. Come back hours later and enjoy. The meat creates its own juice, so you don't get crispy brown skin as in an oven, and no internal stuffing or gravy. However, no need to carve the bird because it will probably fall apart taking it out of the pot. You get ALL the meat removed from the bones, which makes for easy left-overs. Obviously self-basting, and incredibly tender. Use your time to prepare sides instead.

Heather