So Thanksgiving is upon us and the time to gorge yourself has finally arrived. Of course I don't intend to gorge, I'm sure no one really does, but it happens and can't be helped. So deal with it. Since we got invited to a friend's house this year, I have no need to prepare the normal meal...but I got a turkey anyways. Since the turkey has been thawing, I keep going back and forth on an important issue. No, not the brine, the brine is a given. How to cook the bird. Normally we stick it in our showtime rotisserie, and it turns out awesome. But because the bird is always in motion and self basting itself, we don't get as much drippings as normal. Because of this I feel the gravy suffers, as does the potatoes and stuffing.
So the question is applied, to Rotisserie, or not. We'll be cooking the bird on Friday or Saturday, so stay tuned for the final results...
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