In this episode of the Ben Greenfield Fitness Podcast, our eggs, or salt, good, or bad for

you, antibiotics, confusion, gluten-free diet, appetite control, the latest on testosterone

and much, much more.

Health, performance, nutrition, longevity, ancestral living, biohacking, and much more.

My name is Ben Greenfield. Welcome to the show.

Dun, dun, dun, dun, dun, dun, dun, dun, dun, dun, dun, dun, dun, you know, I have to

have some kind of pomp and circumstance or, you know, a drum like drum roll leading into

today's show because frankly, I need to kind of amp it up because it's just me, just

a little old me here with you today. I have no podcast sidekick. I have no clubhouse audience.

All of that kind of got shoved to the wayside. Well, frankly, because I had a technical

issue with clubhouse, namely I couldn't log into it for today's live Q&A, which we do

a couple of times a month. And also because I was brining a turkey. Yeah, I got up.

Early this morning and kind of ran out of time to do my my official podcast Q&A. I knew

it was going to be late as I as I hovered over the stove top with peppercorns and rosemary

and the zest of an orange peel and lemons. And what else did I put in there?

Gosh, garlic, salt, brown sugar, and you heat all that up. You heat all that up in a

giant pot over the stove. And then you take your turkey. And once that brining liquid has

cooled off, you put your turkey in it and you put your turkey in it for about 24 hours.

That turkey just went in there about about 20 minutes ago. And then tomorrow morning,

24 hours later, I'll take it out. I'll put it on the trigger. I'll smoke it for about

4 hours, about 175 degrees with pecan pellets. And then I will finish it off with a final

roast for a couple of hours. And of course, the the key here, I hope you're tuning in if

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