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Old 12-02-2012, 07:56 PM   #1
somebody shut me the fark up.

LMAJ's Avatar
Join Date: 07-01-07
Location: Southeastern Pa
Thumbs up Now I'm a believer...

After brining a chicken last weekend, and really liking it, I decided to try my hand at a 13 pound turkey this weekend.

Deboned on Saturday (but not pretty)
Deboning a turkey was more challenging then deboning a chicken...

Into the briny deep... (yeah, I know I used that line last week... I just like it. Again used Patio Daddio's recipe...

Out of the brine Sunday, and stuffed with a bread stuffing - nothing fancy here. Rubbed with olive oil and dusted with a salt free herb mix.

After 2 hours in a 350 degree oven. Yes, I said oven. I'm so ashamed. Preheated oven to 400, then dropped it when I put the bird in.
Sorry - too tired to try to rotate this picture...

Sliced up...

Home made gravy

Smashed potatoes... If you look at the cutting board in the bottom left corner you will see all the juice from the turkey... crazy...

My plate...

I'm really tired now... wonder who's doing the dishes??

Last week, I used half the salt the recipe called for.
Yesterday I used all that was called for.
I found the final product to be a tad too salty for me, but certainly not a deal breaker. Next time I do this, I will cut the salt slightly. I rarely use salt, so I am probably a little sensative to it.
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