Tuesday, June 01, 2004

Cranberry Turkey 

Manager had a coupon for $15.00 off on a turkey, so naturally, we grilled turkey over the weekend.

This was one huge turkey, necessitating a run to buy a container large enough in which to marinate him.

The marinade was cranberry juice, cranberry tarragon vinegar, sea salt, and just enough apple juice to finish covering the bird.

We let him soak in the refrigerator for 20 hours, then carried him out to the grill. There, it took 2 people to lift him out of his sweet and briny bath and position him on the grill.

We basted him with a tart cranberry barbecue sauce, and let him cook over a maple smoke for 4 hours.

In the final half hour, we added dressed vidalia onions, buttered cabbage, sage and tarragon soaked carrots, and bacon wrapped potato slices.

The flesh of the turkey was infused with a mild cranberry flavor that preserved well, and intensified when it was cold.

I know this because I made a turkey sandwich for lunch today - cornbread, turkey, lettuce, tomatoes, saged up mayo, and the slight cranberry flavor came through the sharper flavors.

I think this will make an excellent turkey salad, as well, and we will have to explore that avenue as a recipe for the Cracked Cauldron.

I'm going to play around with some recipes tonight with the leftover turkey and see what I can create.

Manager, in the meantime, is currently at the attorney's office, filing for the incorporation papers and buying licenses.

The Chocolate falls cake, by the way, was tender, moist, and a marvelous end to the turkey dinner.

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