So I tried brining and indirect grilling our turkey on Thanksgiving.
The bird looked great – nice golden brown.
It smelled fantastic – sage and rosemary were stuffed into the cavity.
It was a locally produced Montana free range turkey. Beautiful.
I pulled it off the grill, and the breast temperature was around 170F.
Done.
Right?
I asked my father-in-law to do the carving, as he is a great meat cutter.
Right away, he was struggling to carve the thighs and the breast.
However, he wasn’t going to rat me out.
So I spoke up, “um, is the turkey done?”
Relieved, my father-in-law said “I don’t believe that it is.”
So, we threw it into the oven for another hour, and finished watching the second NFL game that was on.
After the hour, we pulled the finished turkey out, carved it up, and everyone seemed to enjoy it.
Next year, I will be sure to grill it an hour longer or more, covering it with foil to make sure it doesn’t burn.
The key thing is to admit when something isn’t right, and do what you can to fix it.
Like I do in my frac sand laboratory. Things don’t always turn out perfectly.
But, I keep the client informed and let them know what I’m doing to fix it.
Sometimes the client’s sand just isn’t high enough quality sand to be used for frac sand.
I have to tell them the truth.
Mother nature didn’t work with the sand long enough to make it into frac sand.
The turkey wasn’t on the grill long enough.
It’s not pleasant news to deliver, but the reality is that only a small fraction of sand out there can be used for frac sand.
For those that do have frac sand, however, it can make for some great holidays!
Check out our other social media pages!
