Mmmmkay….

Let’s talk turkey. I have made it a point to source our annual turkey from organic, humanely raised and incredible local sources for a very long time. Because let’s face it, if you are eating animals and bringing their flesh into your body it had better be from a really profound source. Period.

So this year was no different. We got our bird from Polyface farm, which happens to be one of the best resources for learning grass management and animal husbandry in the eastern area of the United States. Joel Salatin has done more for the welfare of animals and the earth under our feet than most people on the planet.

I have cooked a Thanksgiving bird one way or another for decades and have literally tried them all. They have probably been prepared a 100 different ways and all have been rejoiced and loved. But this year was next level different and probably the best we have ever done so I’m writing this post to capture the recipe so I can not only prepare it again like this, but so you also can take part in our humble celebration of gratitude.

First I have to tell you that the first time I ever heard of frying a turkey I was disgusted and repulsed. So right now I’m going to just say for the record that I was wrong and I apologize for my ignorance. Hahaha…. True story.

Mark’s brother has been frying a turkey for our Canadian Thanksgiving celebration for the past few years and it is delicious, quick, moist and has the absolute best crunchy skin ever (so snack on that while you are cutting the bird k?). Canadian Thanksgiving for those of you who are wondering is just like American Thanksgiving but it is held at the beginning of October because it’s so effing cold in Canada that they get a much earlier harvest….. and if you wonder if it is worth it to marry a Canadian for two Thanksgivings… yes…. yes it is. It’s my absolute favorite holiday ever and I totally scored by grabbing two of them. No shame.

Back to the turkey prep.

• Source beyond organic bird 20-ish pounds or whatever your fryer will hold. Thaw.
• 6-ish hours before frying create spa day for turkey aka salt and spice brine

Salt brine

• 1/4 c Red Hawaiian salt
• 1/4 c Black Hawaiian salt
• 1/4 c Himalayan salt
• 4-6 drops YL sage vitality oil
• 4-6 drops YL lemon vitality oil
• 4-6 drop YL orange vitality oil
• 1/4 c dried white sage crushed with mortar and pestle
• 1/8 c brown sugar

(Grab your oils HERE or send me a text to set up your discount account.) 757-577-2261

Mix oils, dried sage and salts together in a bowl and mix together with your hands. Heat about 3-4 cups of water to a boil, add to salt mixture to dissolve. After dissolved add brown sugar and more room temperature water to fill about a two quart bowl. Mine is a glass heatproof bowl.

Place bird in brine bag inside of bucket or your frying pot with cavity facing up. Pour 2/3 of brine mixture into cavity and remaining water around outside of bird. Fill the bag to almost cover turkey with filtered water, without allowing stronger brine mixture to escape cavity. Seal bag and let the spa day begin.

Before cooking rinse bird completely and pat dry. Follow instructions on your fryer for cooking your bird to perfection.

Be sure to let me know how much you loved it.

Here is my gluten free stuffing recipe.

And…

Here is my eggnog recipe for your holiday joy.

Love & Turkey, C

@barefootchiro

Office: 757-422-2260