Nunya D Bizness (@Mismatchedhairs)

It's that time again... time to get the bird out of the freezer and build a brine. Game plan changed since most of the family will be staying put this year is to cook one breast and two thighs and vacuum seal all the other parts that aren't going to become turkey stock for Christmas. My brine this year consists of 5 quarts of liquid, 4/5 water 1/5 Miller Lite and apple cider along with a cup and a half of kosher salt, two tbsp each of celery salt and seasoning salt, a buttload of honey and brown sugar, soy sauce, a dash of liquid smoke, good hit of sage and rosemary, and a small laundry list of other bit players from the spice cabinet. Smells awesome so far, soon as it cools the bird will take a dip for 20 or so hours and sit in the fridge on a draining rack for yet another 12 or so hours before heading to the sous vide and finally taking a brief dip in the deep fryer at 375F to attempt to get some browning on the skin. If the test piece doesn't turn out great I'll make a last minute batter and have crispy fried turkey. Currently babysitting the breast bone, back bone, giblets and extra bits and pieces of skin and fat in a pot with some mire poix. That golden liquid will make the gravy and the dressing something magical to behold. Gobble gobble, and hope your turkey day endeavours are coming along smoothly as well.