Comments on: all along http://thekitchensinkrecipes.com/2009/11/18/all-along/ Wed, 28 Jul 2010 02:57:06 -0600 http://wordpress.org/?v=2.8.4 hourly 1 By: Sophie http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14995 Sophie Sun, 22 Nov 2009 12:06:02 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14995 A delicious feast for the eyes!! MMMMMMM,... A delicious feast for the eyes!!

MMMMMMM,…

]]> By: Barbara http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14957 Barbara Sat, 21 Nov 2009 15:37:44 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14957 Great post! And that is one beautiful turkey. I do hate to be boring but have been roasting mine for years and everyone loves it just the way it is. I try to get creative with my sides. Why is it we ALWAYS decide on desserts first> ;) Great post! And that is one beautiful turkey. I do hate to be boring but have been roasting mine for years and everyone loves it just the way it is. I try to get creative with my sides.

Why is it we ALWAYS decide on desserts first> ;)

]]> By: Andrea http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14922 Andrea Sat, 21 Nov 2009 03:01:17 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14922 Beautiful bird! We're smoking ours on our Big Green Egg Grill, after soaking it in a sweet/salty brine from Alton Brown for the 12 hours prior. Yum! Just saw your Bon Appetit submission and voted for you! I submitted my plum pie to the pies/tarts category. Beautiful bird! We’re smoking ours on our Big Green Egg Grill, after soaking it in a sweet/salty brine from Alton Brown for the 12 hours prior. Yum!

Just saw your Bon Appetit submission and voted for you! I submitted my plum pie to the pies/tarts category.

]]> By: Hannah http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14921 Hannah Sat, 21 Nov 2009 02:59:20 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14921 I really want to try this out for thanksgiving, I've heard such great things about it. I really want to try this out for thanksgiving, I’ve heard such great things about it.

]]> By: ingrid http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14906 ingrid Fri, 20 Nov 2009 20:44:47 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14906 Thanks! I'm gonna try this the next time I cook a turkey or the first time I roast a whole chicken! ~ingrid Thanks! I’m gonna try this the next time I cook a turkey or the first time I roast a whole chicken!
~ingrid

]]> By: Jennifer http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14840 Jennifer Thu, 19 Nov 2009 17:50:48 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14840 I’m a newbie to the dry-brining technique. As we lack space enough in our condo kitchen for a bucket in which to brine the turkey “normally,” I appreciate learning about this method. Thanks! I’m a newbie to the dry-brining technique. As we lack space enough in our condo kitchen for a bucket in which to brine the turkey “normally,” I appreciate learning about this method. Thanks!

]]> By: Dolce http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14830 Dolce Thu, 19 Nov 2009 15:23:09 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14830 See, you are totally prepared! Not hosting any Thanksgiving whatosever this year - I am actually flying to France for 3 days (helloooo my name is crazy) for my grandmother's birthday (she is turning 80). Last year I preped the turkey with a lemon-honey marinade and placing lemon slices right under the skin. It caramelized and was different that my regular birds :) With leftovers, I also end up doing turkey lasagna (instead of using beef). See, you are totally prepared! Not hosting any Thanksgiving whatosever this year – I am actually flying to France for 3 days (helloooo my name is crazy) for my grandmother’s birthday (she is turning 80).
Last year I preped the turkey with a lemon-honey marinade and placing lemon slices right under the skin. It caramelized and was different that my regular birds :)
With leftovers, I also end up doing turkey lasagna (instead of using beef).

]]> By: Antonietta http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14824 Antonietta Thu, 19 Nov 2009 14:12:44 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14824 Looks like you are prepping really well for Thanksgiving. It will be a smashing success! Looks like you are prepping really well for Thanksgiving. It will be a smashing success!

]]> By: Amy (Minimally Invasive) http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14821 Amy (Minimally Invasive) Thu, 19 Nov 2009 10:28:07 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14821 I did this for Thanksgiving last year and it was phenomenal! It got rave reviews, and was possibly the only turkey I've ever really liked. Funny how a simple technique can have such a big effect. Have a great Thanksgiving! I did this for Thanksgiving last year and it was phenomenal! It got rave reviews, and was possibly the only turkey I’ve ever really liked. Funny how a simple technique can have such a big effect. Have a great Thanksgiving!

]]> By: Half Assed Kitchen http://thekitchensinkrecipes.com/2009/11/18/all-along/comment-page-1/#comment-14817 Half Assed Kitchen Thu, 19 Nov 2009 04:27:14 +0000 http://thekitchensinkrecipes.com/?p=6732#comment-14817 Wow, that looks perfecto. I tried dry-brining my turkey last year and hoo-boy, it did not work out. I probably did something wrong, but I'm too afraid to try again. Think I'm going for a Martha turkey this year. Wow, that looks perfecto. I tried dry-brining my turkey last year and hoo-boy, it did not work out. I probably did something wrong, but I’m too afraid to try again. Think I’m going for a Martha turkey this year.

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