In one corner....
we have an organic, vegetarian fed, free range turkey soaking in Williams Sonoma brine.
In the other corner, the old stand-by Butterball, infused with all sorts of artificial who-knows-what.No brine, just waiting to be cooked.
Hmmm, ten bucks says the Butterball tastes better.
My sous chef, Evelyn was concerned that the sheer weight of the pot, brine, and turkey might break the refrigerator shelf. So far it's holding. If we hear a crash in the middle of the night we'll know what's happened.
I sure do love my enormous, shiny Circulon stock pot, though. Thanks, Glynn!











































