Getting Ready for Thanksgiving

We’ve decided to do a fresh turkey again this year. It was so very good last year. I’ve ordered a 12-14 lb bird from the same place. It’s in a lovely little Amish market here:

I was surfing boingboing and read an article that reminded me about how we brined the bird last year. Or rather how we didn’t brine it. Instead, we salted it, or dry brined it. Here‘s the article but the jist of it is that you just need to salt it heavily overnight, preferably under the skin.

Interestingly enough that same website talks about the other way we’ve been doing birds for several years now.

Spatchcocking makes cooking the bird quick and easy.

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