Turkey time in October
In August we ordered a turkey from Kellie Brook Farm here in Stratham, NH. Yesterday we went to pick it up at the farmer's market. A huge 24-pounder.
This is my first fresh turkey every (as in, never frozen) and it is happily brining away in the fridge. And impromptu Mexican influenced brine: salt and sugar, of course, tellicherry peppercorns, cumin and coriander, various dried peppers, tequila, vegetable stock, bay leaves.
Later we will cook it. Makes me wish I had thought of the Mexican flavors earlier when planning the stuffing - coulda been cornbread and chorizo sausage based. Instead it will be sourdough baguette, mushrooms, leek and sausage based. With fresh sage from the farm market.
I love turkey.