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Epicurean Kentuckian: Turkey off the Grid

2013-11-28 - EK Backyard Kitchen - Photo by Pen (file photo). Turkey off the grid: Pen writes (2011-11-24): I awoke on Thanksgiving morning to some cruel math -- there was simply no way to oven roast our partially frozen turkey in time for the scheduled meal. Luckily, I remembered something (probably from years-ago science classes at ACHS) about increasing surface area to decrease cooking time. I consulted the Googles, hastily butterflied the bird, and--since I was already off-the-reservation, culinarily speaking--I headed out to the bbq grill with the halved turkey and a Monroe-County-inspired basting sauce of cider vinegar, honey, salt, sage, thyme and mustard. Three and a half hours later, we had a pretty tasty meal and possibly a new Thanksgiving tradition. First Posted in Epicurean Kentuckian following Thanksgiving 2009. It's a tip which could come in handy today.)
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