Stuffing Your Super Juicy Boobies in the Kitchen
Hey look you’re still with us and we made it through Halloween! Mazel tov. Now that family feasting is around the corner there is lots of cozy pie and warm drinks ahead, to be shared around a crackling fire. Mmmm, that sounds nice. 🙂
Especially this year! Many Americans in the northern states will be suffering a long and chilly winter this year. But does this mean they will be safe from the scourge of boob sweat?? Maybe, maybe. Maybe not!
As we all know, the endless chopping and slicing and dicing and boiling and blanching and cooling and rolling and preheating and kneading can take a toll around the holidays and while enjoyable, it can really raise the body temperature! If you truly want to shoot for comfort I’d suggest a super sports bra that holds you in all day that you don’t mind getting “athletic,” if that’s what we want to call kitchen sweat.
AS FOR YOUR TURKEY, some tried and true tips for a moist and flavorful breast include separating the skin from the bird and rub-a-dub-dubbing the heck out of your bird with slim pats of butter (LOTS OF THEM! DON’T BE SHY) go ahead and use a whole cube. Put some cow on that turkey.
It’s also wise to keep the bird covered with foil for the greater portion of the cooking so you can take it off to perfectly crisp (while not burning) the skin at the end. Nothing says delicious like some crispy bird skin. And gravy. And canned cranberry sauce that comes out like a ringed jelly monster, mmm, tastes like Freedom.
Happy Thanksgiving everyone!!
