Thanks

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.

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