Goodmorning everybody from white France!
It's been snowing a lot and the whole western of Europe has troubles because of it. No trains, planes are delayed or not leaving and the roads are terrible. The countries are out of salt to put on the roads.....
I have a question concerning preparing the turkey. I found a recipe that says that you'll have to dunck the turkey into brine for 6 hours or so. It would give you a more crispy skin...
Are there any members that prepare it like this?
I am a bit reluctant to do this. I use to put bacon all over the turkey.
My children and grandchildren are comming (8 hrs drive) from Holland to France to spent New Years Eve with us.
Today also the Grace frame was delivered so after the children have left we will start to build the frame.....
It's so exciting! and I think we'll need two days to achieve it.
Thanks everybody! Gerry