GLAD I remembered about my early online guitar lesson otherwise I coulda slept right through!
After the lesson – and subsequent breakfast – I prep a brine solution for the turkey. The water, kosher salt, slices of orange, garlic and peppercorns needs time to cool right down and will be sorted this evening – 12 hours is plenty for tome to brine the turkey. It’ll stand up to 24 hours, but after that it has a negative effect and can make the meat a weird texture.
Next job is prep for the cherry stuffing which will be made after then I start putting up a couple of pictures in the hall before Fiona arrives to go for a paddle.
It’s pretty calm and the sun’s shining as we paddle to Port Bawn and Torrinch but as we start back to home the wind picks up and it gets unexpectedly choppy. And I take an unplanned dip. Fun paddle tho’.
Back home I have a late lunch then make the stuffing – I get it in the oven too so it just needs heated up tomorrow. The result looks good and is put aside to cool before I take it to the fridge outside.
Meantime Lesley and Mikey arrive.
Next, brining the turkey – the turkey and brine is topped up with the recommended additional water in a brining bucket along with a couple of ice packs and left outside in the shed.
Catriona, Will and the kids are coming on Boxing Day and I’m doing a smoked bacon-weave pork loin – normally I’d trim the pork add a rub and wrap in bacon the day before, but something tells me that might not be practical tomorrow (!!) so I do it now and find space in the fridge outside.
Finally, I sit down and join the others for a drink and dinner. Phew!
