i'm way overdue with shots from thanksgiving. this years turkey was more like an oversized chicken (approx. 8.5 lbs) but it was perfect for the small number of guests. i made a simple brine with rosemary, thyme, garlic, sage, madagascar black peppercorns, and salt (of course). 24 hours later i rubbed the young turk down with butter, garlic, and parsley then stuffed some carrots, half a lemon, and fuji apples inside. enjoy the photos and i'll be back with more pronto...if you don't believe me i can't be mad at ya, the troof is in da proof!
