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South Africa - November 2011

  • Pilanesberg landscape
    In November 2011 we traveled to South Africa and brought Charles's parents along for the ride. We spent a week in and around Cape Town, a few days near Hartbeespoort and the Cradle of Humankind, a couple days at Pilanesberg National Park, and two days with my friend Stephanie and her family in Pretoria. It was a FANTASTIC trip! There are (currently) 78 photos in this album and don't include some of the great places we visited or people we saw. I may add more as we finish weeding through the approximately FOUR THOUSAND photos we took. Seriously. It was a great trip.

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OK, a quick search shows that people mainly do this with breasts, SO one idea is to separate the parts and then cook skinless boneless breast (lots of recipes online, using marinades and buttermilk, or reg. roasting; wouldn't brine it). Alternately, you can use an oven bag if you cook the whole thing; do you have them there?


You'd then go ahead and cook the wings, legs, thighs separately, which also shouldn't be hard since that's fairly common. Let me know! Also, Butterball has a turkey wondering if online access is available to you instead of phone...


One last thing...your butcher is a dolt. He should have at least asked you!! Hope he doesn't read the blog.


Thanks for the suggestions! I think we're going to go ahead and brine it to get as much moisture into the meat as possible. Then we're going to try to fashion a skin out of bacon, maybe smearing a layer of butter underneath.

To the butcher's credit, I think they did try to ask me on the phone either if I wanted the skin on or, more likely, if I wanted the neck (which I asked for to make gravy) intact or removed. But of course I had NO CLUE what they were asking me, and no one there spoke English.

We'll see how it all turns out Saturday!


How'd it go? Brian gave up on brining this year and, instead, cooked the turkey upside-down. It seemed to work!

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