TurkeyIt’s been a rough year.

I’m an optimist by nature but even I have a hard time finding the silver lining in everything from 2013.

But this time of year, we’ve instituted a holiday devoted to reviewing the year through the lens of giving thanks.

So, here are some of the ways that I am thankful for 2013.

  • Alinn@.  I still like her.  That’s a good thing.
  • Three great kids.  At least that’s the way I feel about them today.  Ask me again when S@m and S@rah are fighting non-stop and I’m too busy trying to prevent 5tephen from finding new dumb ways to die.
  • Good health.  Gone are the days of my physical peak (probably when I worked as a tile warehouse stocker).  But this year more than any other, I’ve realized that I can’t take it for granted.
  • Two families who came alongside ours and helped make having three kids with three completely different schedules possible.
  • Seeing more of my dad because unexpectedly he’s been coming over regularly to help take care of 5tephen.
  • Hawaii.  I don’t think I need to say anything more about that.
  • The opportunity and luxury to be a full-time stay-at-home.  To focus on being a husband and a father… to learn how to build and nurture a family culture.
  • The luxury of living in the best place on Earth.

Also, the picture above is of a 10 lb. turkey I applewood smoked last week.  As backpack from Dora the Explorer would say, it was “yum yum yum yum yum, delicioso.”

Brine (1lb./hr)

  • 1 gallon water
  • 1/4 C sugar
  • 1/4 C kosher salt
  • 5 oz. soy sauce
  • 1 T dried sage
  • 1 T dried celery seed
  • 1/2 T dried thyme

Pat dry.  Prep smoker for 225-250 with applewood.  Season turkey with 2 T pepper and 2 T salt.

Smoke breast-side down for 1 hour.  Smoke breast-side up until internal temperature reaches 145 in the thigh and breast.

Finish on a 350-375 grill until the internal temperature reaches 165 while basting with butter every 30 minutes.

Remove turkey from the grill and cover for 30 minutes before carving.


One response to “Thanks

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