Please share your prep plans for the turkey if it's on the menu for today.
To crack the seal, here's how we're rolling at our house:
I deconstructed a 24lb fresh bird on Sunday and have been dry brining the thorax (less the back), quarters and wings with Sir John's Harvest Brine ever since. Once surgery was complete on Sunday, I seasoned the back and other "parts" with the brine as well and roasted them off in the oven to get drippings for gravy.
The plan is to fire up the oval around noon targeted for 375F, put the thorax on about 1:30, followed by the quarters about 2:45 and the wings about 3:15. If all goes according to plan (fat chance in hell :tsk
, they should all be done about 4:00.
I've really been looking forward to trying the Harvest Brine for a while based on all the great reviews from you farkers. As luck would (or wouldn't) have it,
I still don't have my sense of taste or smell from the bout with the rona, so I'll have to rely on what the guests have to say for the time being.
To crack the seal, here's how we're rolling at our house:
I deconstructed a 24lb fresh bird on Sunday and have been dry brining the thorax (less the back), quarters and wings with Sir John's Harvest Brine ever since. Once surgery was complete on Sunday, I seasoned the back and other "parts" with the brine as well and roasted them off in the oven to get drippings for gravy.
The plan is to fire up the oval around noon targeted for 375F, put the thorax on about 1:30, followed by the quarters about 2:45 and the wings about 3:15. If all goes according to plan (fat chance in hell :tsk
, they should all be done about 4:00.I've really been looking forward to trying the Harvest Brine for a while based on all the great reviews from you farkers. As luck would (or wouldn't) have it,
I still don't have my sense of taste or smell from the bout with the rona, so I'll have to rely on what the guests have to say for the time being.
