Thanksgiving Tips

Directions

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