I recognize that cranberry sauce isn’t for everyone. I recognize it, but quite honestly I don’t understand it.
I want a heaping, bejeweled mound of cranberry sauce on each and every bite of turkey. (Might as well add some stuffing, mashed potatoes and a dash of gravy while you’re at it. I try to be an equal opportunist.)
Although you may be able you to argue with cranberry sauce, you simply cannot argue with the brilliance of the salty ‘n sweet love dalliance. It’s simply RIDICULOUSLY GOOD. With the addition of the inherent cranberry tartness – just try and stop me.
I struggle with the Brine v. Rub debate like a kid trying to choose a Snickers over a Reece cup.
The verdict is in. I like ’em both.
When it comes to a fall bird I love a cider brine. All of those warm spices get infused into every bite of the fowl flesh. The orange with the cider with the cranberry glaze has me whistling Dixie all day long. (for those not from the South, that’s a sign of all things wonderful and tasty.)
It’s turkey time!