Turkey Throwdown!!

Dear, Bobby,

Sorry it been awhile, but the life of a doctor can get hectic...... No not really. Had some of the boys from back home in Darien, Ill in for a little golf vacation. A little golf is what we played, alot of beer is what we drank and hanging out at this great house on the intercostal of Fort. lauderdale is where we hung out at.

It was great to see everyone, to laugh, BS and just enjoy the company of some of the best men I know. It also took a  few days to recover....

I had them to the house one afternoon for a little BBQ after golf, but I'll give details of that later. As for now, its A TURKEY THROWDOWN!

My cousin Eddie, my cousin Gina's husband Jeff and I have been going round and round about who makes the best turkey. Well to take a page from your TV show, we decided that today would would each bring our turkey, prepared in our way and serve them all at the same time,

Eddie- Deep Fry Turkey
Jeff - Smoked Turkey on the grill
Dave- Brined, roasted Turkey

Now I know your thinking, Dave , how come your not grilling? Well its Jeff's grill and frankly, I think a brined Turkey is more succulent, the tastes for it are more subtle than the overwhelming smokiness that comes from a  Turkey smoked on the grill. As for a deep-fried Turkey, its about as subtle as a sledge hammer; drop in boiling oil, have a beer, remove turkey .

As for my turkey it will have been brined in a medley of salt and spices for about 18 hours, enough to let the flavor and salt get in, but not enough to be overwhelmed with salt. After rinsing it off, patting it dry, letting it stand for an hour, I will slather it in extra-virgin olive oil, caressing it lovingly with my hands both over and under the skin, adding pepper and the placing it BREAST SIDE DOWN at 500 degrees for 30 minutes, before lowering the temperature to 325. At about 1 1/2 hours I will take it out for basting, pop it back in for another 45, then baste and "flip the bird" on its back for the final cooking time.

The ladies behind the men have graciously added side dishes to the party and some Williams Selyem Pinot Noir will be served to properly lubricate the judges and chefs.

We will then label the turkey served with a colored toothpick for each type of bird and the judges will be blind to the tasting. They will take the toothpick from the turkey they like the best and place in a bowl, the toothpicks will be counted and I will be the winner...... I mean the winner will be determined.

Depending on the help, the wine and the day, may do some spot blogging as we go and if I can figure out the whole picture and video thing, will get those on too.

Hears to my fellow competitors and what looks to be a great day

Dave