Turkey and Muffins, For Now and Later

I knew I was forgetting something when I went to bed last night. As soon as I turned off the light it hit me, my blog! Oh well, at least I didn't forget to cook something in my Sun Oven or worse, forget to eat it. It was another batch of BBQ turkey thighs. Some for dinner and some to freeze. This time I brined the meat for about an hour in a solution of two tablespoons kosher salt, one tablespoon sugar, 1/4 cup liquid smoke, and two cups water. It cooked about two hours in the Sun Oven and was fall off the bone tender.

Today it was another batch of blueberry muffins. They went straight from the Sun Oven to the freezer (after cooling of course) and hopefully Martin will enjoy them while I'm away. I'm a little doubtful that he'll actually heat up any of the other things I've prepared, but the muffins just need to be taken out of the freezer. Left at room temperature they'll be ready to eat in under 30 minutes, less if they are placed outside in the 100º + Arizona heat.

BBQ Turkey Thighs

 Not to sound like a broken record or anything, but I chose to make pulled turkey rather then pulled pork because it meant fewer calories. I've been extra diligent the last few weeks for a reason. I'm going on a ten day vacation at the end of the month and I want to lose some weight beforehand. Not to look good in a bathing suit, in fact I won't even be bringing one, but because I know I'll gain at least five pounds while I'm away. I don't condone yo-yo dieting, but I have found that it's much easier to drop a few pounds before a vacation than after.

 Like Sun Oven pulled pork, BBQ turkey is crazy easy. Just take a couple of turkey thighs, remove the skin, coat them with your favorite dry rub, pour some liquid smoke over them, throw in a quartered onion, and put them in the Sun Oven. When they're ready pull the meat off the bones and serve with your favorite BBQ sauce.