Thanksgiving Turkey Tips?

Shrinkrap
Wed, 07 Oct 2009 00:28:31 +0000

Brining is good, but the newest thing might be a “dry brine” with just salt. Takes up less room.

“It’s the turkey everyone loves
The dry-brined turkey technique inspired by chef Judy Rodgers is a huge hit with Times readers.”
http://www.latimes.com/features/printedition/food/la-fo-turkey19-2008nov19,0,900470.story

Either one, completed a day before roasting, and allowed to dry, will allow for crispy skin. Don’t brine a Kosher or injected turkey!

I also vote for stock made from wings and legs roasted the weekend before.

Try the oven browning option.

http://www.epicurious.com/recipes/food/views/Brown-Turkey-Stock-231026

Make a calendar of the four or five days before, and do as much ahead as you can.

Here’s a thread form chowound.

[Oh glorious day! Oh wonderful year! Oh lucky me! I finally, finally, finally get to host Thanksgiving. I banish thee jarred gravy (tell me about your single favorite dish) - Home Cooking - Chowhound](http://chowhound.chow.com/topics/656211)