Art of Proprietation

Saturday, January 15, 2011

Barbecue Turkey

Not really on the Barbi, but cooked in a barbecue sauce, anyway.

When my wife said she was marinading a turkey leg in barbecue sauce, I was a little skeptical. I have to admit, it came out well, though. It was juicy, flavorful and the texture was good.

This summer we raised turkeys again. We did more this year because last year's turned out well and we sold them easily. Again, they sold easily this year. My wife says she couldn't do any more than we did this year. I don't blame her doing all the slaughter and butcher ourselves was a lot of work.

We have eaten four turkeys for various holiday gatherings, one went to my brother, two went into our freezer as parts and the rest we sold. The turkey along with the goat from bucklings, roosters and the occasional pig we buy are most of our meat. We don't look a gift piece of beef in the mouth, but we don't by beef because we have enough of our own meat. It makes it that much more special to get it on rare occasions.

It's just an interesting juxtaposition for me. I can remember how long it's been since I bought a 29 cents a pound loss leader turkey or dollar ninety nine manager's special pork loin. Contrary to a lot of assumptions, raising our own food isn't so much about saving money. It's about knowing what food our food eats.

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