TASTE OF THE TREASURE COAST
15
LARRY’S ROAD-KILL STORY
“I belong to a fishing and hunting club, and one spring
I was driving there for some early-season trout fishing. As
I was traveling along Route 9, I saw there was a dead hen
turkey on the side of the road. It didn’t look too flat.
“I circled back and checked it out, and I could tell it
had flown into a car and had likely broken its neck. I
picked it up, walked back to my Land Rover and loaded
it up. My two dogs were very excited.
“I cleaned and plucked it and found it was a perfect
specimen! I called a brave couple we know and invited
them to the club for a road kill dinner. I got out my trash
can, cooked it and served it with fresh fiddlehead ferns
and baked grits. Best road kill any of us had ever had.”
and dark meat presents its own set of challenges as breast
meat cooks much faster than dark, so by the time the temperature
is deemed safe for human consumption, the breast is already
overdone. So what’s a chef to do? Fear not. This month
we’re going to reveal a fun and foolproof way to ensure your
turkey is juicy and your guests are amazed.
BRINING
One step to remedying dryness is to brine the bird ahead
of time. Brining is a process by which the bird is soaked for
several hours in a saline solution of broth, salt, sugar and >>
The new trash can is washed with soap and water and then heated to burn
off any chemicals in the metal.
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