|Garnishes add color and flavor to ordinary foods: clockwise: pumpkin-leaf, carrot flowers, radish rosette and apple swan|
Garnishes make your dishes (and cocktails) more attractive and flavorful. For example, the olive floating in your martini glass is an edible garnish that flavors your drink. Can you imagine a pitcher of sangria without floating garnishes: sliced peaches, pineapple, oranges and apples? I can't!
GA favors aromatic garnishes: fresh herbs like basil, rosemary, dill, sage, oregano and mint. These garnishes infuse flavor either when cooked or served fresh.
Did you know that you can garnish a turkey? It may take up to three years, but you can do it.
First, you need a real turkey. You can also garnish a pair of turkeys if both are employed. You must cook both anyway, but the one with the J-O-B gets garnished.
Which aromatic herb? Garnish: mint.
How to Garnish a Turkey
Set courtroom to room temperature.
Turkeys are cooked when the Head Chef (wearing dark robes) throws out their case.
Wait for the Head Chef's order. Turkeys cannot be garnished without them.
If the Head Chef's papers say things like "SLAPP suit disguised as a defamation case" and "approaching a fraud on the court" then you know your turkey is ready for garnishing.
Prepare all procedural requirements then take one more trip to the oven where another Head Chef will approve or deny your recipe. The turkeys may oppose your recipe, and the Head Chef may adjust the flavoring. Too much garnish-mint? Too little? Head Chef will give you the final recipe, and will give you a date to start.
Step 6: On the start date, take a handful of garnish-mint and shove it up the turkey's ass twice a month.
Step 7: Enjoy!