Prepping your Turkey for the big day

One week before you need your turkey, put it in the fridge to defrost.  It will take about 3 days.  Don't use any quick defrosting method - don't put it on the counter and NEVER, EVER put your turkey in water to speed up the process.  Fridge defrosting is best.  Once your turkey has defrosted, remove the packet of organs, and give the turkey a rinse.

Get out your bucket or cooler and add the following to it.

• 2 quarts broth/stock
• 3/4 cup salt
• 1/3 cup sugar
• 1 diced onion
• 2 diced carrots
• 3 diced ribs celery
• 1 head of garlic cut in half equatorially
• fresh rosemary
• fresh sage
• 6 bay leaves
• 8 peppercorns

You can add whatever other herbs you like.

Place your turkey in the brine breast side down and fill your bucket with enough water to cover the turkey.  You will leave your turkey in the brine for 3 days in the fridge.  You don't need to to anything else to it while it's brining unless you cannot put your bucket in the fridge; then you will have to keep adding ice to it.  You can cut it down to 2 days if you aren't able to put it in the fridge but I wouldn't recommend anything less than 2 days.

Remove the turkey after 3 days and pat it dry.  Then place it in a pan in the fridge overnight - do not cover it.  You want to keep it uncovered so that the skin has a chance to dry (this will help give you a golden brown color when roasting and makes the skin deliciously crunchy).

Stay tuned for my roasting recipe.

If you have any questions, feel free to ask.

Happy eating.
K