He has to be 30 cm in length and right outside the back door having a sun bake, Tana was obviously very keen to make friends but I kept him well inside.
We also have ducks, rabbits, possum, a terripin in the dam that Nick decided after moving twice off the road would be safer with us... and of course a huge variety of native birds.
Christmas turkey All I can advise is this….if you are going to cook turkey do what the Americans do – Brine it first! There are not many things we like to follow from our friends in the USA but let’s face it they are renowned for the quality of their roast turkey. This is what you need to do and I tell you its worth every step. Wash and dry or buy a new bucket big enough to hold the bird. Prepare the brine by bring all ingredients to the boil till sugar and salt is dissolved. Allow the brine to cool and if necessary add some ice to bring the temperature down. Wash the turkey well, rub the inside liberally with sea salt. Submerge the turkey into the cold brine. Keep the turkey cold. If the turkey is frozen it can be brined until thawed. You might consider keeping the brine and turkey in a large plastic bag inside an esky with ice around it if you run out of fridge space with all that Christmas beer. Leave the Turkey to Brine for 6-8 hours. Turkey Brine 24 cups water 3 ½ cups salt (reduce by a cup if your leaving the turkey longer than 6-8 hours) 4 cups sugar 2 Tablespoons cracked black pepper 7-8 cloves garlic 5 bay leaves, crumbled |
No comments:
Post a Comment