Off to See the Gizzard

This will be my last post of the week. The Viper will be on holiday the rest of the week.

Although I may have said so, it appears that the Christmas Ale won't go away without a fight. And a wiser fellow once said, "Sometimes you eat the bar and sometimes, why, he eats you."

And so instead of running last night, there were beer intervals capped off with a sprint session. I have a race tomorrow morning to stumble through, so I doubt I will run tonight. But I feel like I should.

Anyhoo, I have bigger bottles to fry. I shall return Monday several pounds heavier, having raced four miles and hopefully with 20 miles in this week's log. And hopefully, with a still functioning liver.

I leave you with the Booze Hounds official turkey recipe.

Beer Injected Turkey

You will need:

• 1 Turkey, fried (10–12 pounds) or roast (14–16 pounds)
• 12 oz. Oktoberfest or Märzen
• 1 Syringe
• 1 dash Sea salt and black pepper

Then you do this:
Place the turkey in the sink and remove plastic wrap. With cold water running, rinse the inside and outside of the bird well, removing the neck and giblets (reserving for the stock or gravy). Once clean, dry the turkey thoroughly. This is very important, as the drier the bird is the better the skin will be in roasting, and also safer when frying. Place the turkey into a large bowl. Fill the syringe with your beer of choice (Märzen flavors help bring out the natural flavors of the turkey). Locate the center of the right breast, poke the needle through the skin and into the meat and start injecting the bird. Pull the needle from the meat, but keep using the same hole and change direction of the needle and inject again. Do this same procedure 4–5 times on each breast. Repeat this process on each leg and thigh. Season cavity and exterior with salt and pepper. Let turkey marinate for 2–4 hours or overnight in the refrigerator.

And then:
Cook it, duh!

More complete cooking directions and other recipes at the Beer Advocate.

Happy Thanksgiving. Be safe.