Kentucky Hot Brown

Right now my Facebook feed is abuzz with all manner of cooks tortuously worrying over the proper way to cook a turkey for Thanksgiving. They are debating the merits of wet brines over dry brines. Smoking versus the oven. To inject or not to inject. But I can tell you with some confidence that it just doesn’t matter because turkey tastes like nothing.

No one wants to admit this, of course. Nobody wants to spend four hours laboriously basting the bird after a three-day brine that took up every blessed inch of space in the refrigerator and then admit that their masterpiece tastes like a piece of cardboard. There’s a reason that people don’t eat turkey all year. It’s because in the depths of their souls, where only they can admit the bare truth, most people don’t like turkey.

For reasons I won’t go into here, I had to cook four turkeys in October. Four. Brined, roasted, smoked, grilled…you name it, I did it. I really, really, really don’t like turkey now. So we are not having turkey for Thanksgiving. I am doing a magnificent bone-in prime rib, a majestic cut of meat that does not require gravy to taste like anything.

However, I do like a good Kentucky Hot Brown. You take that piece of flavorless turkey and you hide it under a mountain of cheese sauce and then top it with bacon. Now there’s a meat I can stand firmly behind. Or in front of. Bacon. If you want the recipe for the highest and best use of leftover turkey, hop on over to the Char-Broil site and get the recipe.


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