Thursday, November 24, 2011

This is why they call it Turkey Day

Mid-Dry Brine
After Dry Brine, Dried Overnight
Buttered and Ready for the Oven
A Glorious Roast Turkey
So turkey day has arrived, and our turkey from Misty Knoll Farm in Vermont has gone through the important process of dry brining and drying in preparation for its starring role. After three days in the fridge with a dry brine of 1 tablespoon of salt to every four pounds of turkey, along with other spices (sage, rosemary, all spice), the turkey was removed from its storage bag and left to dry overnight in the fridge. Today it went into the oven for half an hour at 425, and then an hour and a half at 350, stuffed with only a few aromatics, and it's just popped out at an internal temperature of 161.
See what happens when you take the time to pamper your bird? Happy Thanksgiving Everyone!

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