Grandmother Knows Best

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“AMRAP in 12 min:
1 Weighted Pullup. Try to add weight, post highest load completed.
5 Turkish Get-Ups L 36/26Lb
5 Turkish Get-Ups R

Rest 8 minutes

AMRAP in 10 min:
1 Rope Climb, no feet
15 Toes to Bar

“2 rounds:
Table press-ups x 10 + 10 sec hold
Skin the Cat x 30 sec
10 OH Squats + 10 sec hold
Wrist Pushups x 10

I’ve cooked my first turkey and it turned out pretty well! Now that I’m clearly an expert, I want to share some advice I found on slow cooking a turkey. In my search of slow cooking a turkey, many sources declared slow cooking poultry was basically incubating bacteria and a hazard to your health. However, a few people’s experiences and stories over many decades of slow cooking their birds was that they always turned out moist, falling off the bone, no trips to the ER. One thing these stories had in common was that the recipe they used was passed down to them from their grandmother. One person mentioned they got theirs from a cookbook called “Let’s Cook It Right: Good Health Comes From Good Cooking” by Adelle Davis, printed in 1962. Someone else suggested the source of the poultry meat was really important as well. Factory birds of today are fed antibiotics to ward off disease from spreading in tight and dirty quarters. If you can get roaming poultry/turkey from a local farmer, the health of this animal when it was slaughtered is much better and the conditions in which they process the meat can also be cleaner. Anyway, it was delicious and no bacterial poisoning!

Always a good Thanksgiving when you learn something new, like a sumo wrestler tug-of-war battle with an orangutan.

4 Comments on “Grandmother Knows Best”

  1. Don’t forget to sign up for secret santa! hope everyone is feeling ok post-holiday dinner.

  2. Okay, it’s probably too late to submit the recipe for a thanksgiving bird for this year, but…

    10-12 lbs heirloom turkey.
    Brine consists of
    1/2 lb sea salt
    8 cups Pacific Village “just chicken stock” – just chicken, salt, water
    3 tablespoons dried junior berries
    4 tablespoons dried Hawthorne berries
    1 tablespoon whole peppercorns
    Options abound for the remaining bribing ingredients. I used grains fo paradise and garlic.

    Brine turkey overnight. Unfortunately, the amount of salt results in a liquid unsuitable for using as a gravy base, as well as making the drippings from the turkey too salty to use for gravy.

    Rmove from brine. Loosen skin on bird away from the meat. I put several non paleo chunks of butter between the skin and the meat, and then a couple of sage leaves, but you could do a basic lardoon with actual lard, fatback or some other good fat. Place turkey on rack in roasting pan. Stuff the empty (make sure you get the neck and other bits out before you brine it) bird with a couple of carrots, some celery, onion (hey, remember mirepoix?). Pour about 3 cups of the brine into the bottom of the roasting pan
    Basting is for wimps. Crank the oven to 500 degrees F. When it hits temp, slide the bird in, and shut the door. Don’t open the door until you take the bird out. No peeking, no basting. After 10 minutes, drop the oven temp to 275, and let it cook for 20 minutes per pound. If yu arer lucky enough to own a probe thermometer, cook until the meat in the thigh is 150 degrees. Once the alarm goes off, or enough time has elapsed, pull the bird, wrap in foil, and let it sit for 15 minutes in foil and a blanket.

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