Monday, November 30, 2015

Thanksgiving-The Meats

While planning our menu, and reviewing The List, we decided to start with the easiest one first.  Since there were only 4 of us eating, and some of us (not me) don't like turkey, a tenderloin seemed the best bet.  With that, and the theme "Spiced Up Turkey" I set to work concocting a delicious marinade.  

Mix all ingredients, add poultry and soak for 12+ hours.  Roast until internal temp reaches 165ºF.  Let rest 40 minutes before cutting, and carve against the grain. 
This recipe we found via the Stir The Pot Recipe Group on Facebook. In the Midwest, it's quite common to have ham alongside turkey for Thanksgiving.  In fact, you might even call it tradition!  And what better twist than adding booze. 

And there you have it!  Two delicious meats, and two items knocked off our list.  Let's see the update. 
Stay posted for our next installment-The Sides!

Yours in Meat Sweats, 

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