Its now Wed of Thanksgiving 2 week. I have finished the pasta salad, macaroni salad, cran/pineapple sauce, and both batches of choc nut bars. Tonight I will be brining both of the leftover turkeys. (both you say! That’s another story altogether) Tonight and tomorrow may be the roughest parts of the whole process. Brining the turkeys is just messy. Hurling 2 16 pound turkeys into my sink and then into the coolers is not the easiest thing. The process does make a big difference in the long run. It makes cooking the turkeys more of a shotgun than a sniper rifle.
I left myself pretty wide open tonight other than the brining process because I don’t really remember how long it took me to do last year. I think I had help, but I’m not sure. I am into the homestretch if all goes well tonight. I still have a lot of room in the fridge, and then on to Thursday. If I can make it thru Thursday I will be just fine for Saturday.
Thursday is the de-meating of the leftover turkeys. I know this will take me a long time. Cutting off the breast meat will be relatively simple (I bought an electric knife), but the legs and thighs and carcass is where real men are made. I almost want to invite people over to give me motivation while I scrape all the meat off. I am sure y hands will be nice and supple afterwards.
