-
1
PLAN AHEAD.
-
2
Saturday before - thaw the turkey in the fridge.
-
3
Tuesday night - start the brine solution.
-
4
Wednesday morning - put the turkey in the brine solution.
-
5
WHAT TO BUY.
-
6
Plan on 1 1/2 - 2 lbs of turkey per person.
-
7
It's better to have two smaller turkeys, 14 - 16 lbs, than a larger turkey.
-
8
Use an electronic temperature probe with an alarm.
-
9
(It's worth the investment to get a moist turkey!
-
10
).
-
11
Get a plastic tub that will fit's in the ice-chest to brine the turkey inches.
-
12
THAWING INSTRUCTIONS.
-
13
Leave turkey in original packaging to thaw it.
-
14
If using the ice chest, place the frozen turkey into a tub in the ice chest.
-
15
Place ice around tub.
-
16
(We use water frozen in half gallon milk jugs instead.
-
17
).
-
18
Check ice chest morning and night to make sure cool enough.
-
19
It should stay no higher than 32F degrees.
-
20
If having trouble thawing the bottom of the turkey, add a few inches of water to the tub.
-
21
BRINE THAT BIRD!
-
22
The brine solution must be cold!
-
23
Remove turkey from packaging and remove the neck and the giblets.
-
24
The neck will be in the large cavity and the giblets will be under the skin at the small cavity.
-
25
Wash the turkey gently, so the skin is not torn.
-
26
Remove any remaining pin feathers.
-
27
Submerse the turkey in the brine solution, placing a heavy object over the turkey to keep it from floating.
-
28
(I use a heavy casserole dish.
-
29
).
-
30
Keep in brine for 24 hours.
-
31
HERB RUB.
-
32
Another great way to keep the turkey moist.
-
33
After removing the turkey from the brine, pat it dry.
-
34
Gently loosen the skin on the breast.
-
35
It should come loose from the bottom end of the turkey to the top.
-
36
Spread the herb butter under the skin.
-
37
Do the same on the back of the turkey.
-
38
FILL THE TURKEY.
-
39
Fill with sprigs of fresh rosemary and thyme, plus quartered apples and onions.
-
40
Set the turkey on a platform of carrots, onions and celery too, to give the broth more flavor.
-
41
Gently rub olive oil into skin of turkey.
-
42
COOK THE TURKEY.
-
43
Preheat oven to 325 degrees and insert the probe.
-
44
Cover with aluminum foil loosely, or use a roasting bag with vent holes cut into it.
-
45
Cooking time will depend on size of turkey and whether a roasting bag is used.
-
46
(In my convection oven with a roasting bag, 11 minutes per lb was too long.
-
47
I'm going to try 10 minutes next year).
-
48
Wait 20 minutes after removing the turkey from the oven before slicing it.
-
49
That allows the juices time to set so the turkey will stay moist.
