It’s all happening.
In just under three weeks, you’ll be pulling your bird out of the brine and resting it for roasting.
Here’s your how-to:
Brining
Ideal timing: Place your THOROUGHLY defrosted turkey into your brine 18 hours before you plan to roast. Refrigerate until Thanksgiving morning. Rinse thoroughly & pat dry inside and out before placing in refrigerator for a few hours until you’re ready to roast.
For many, this will mean starting your brining stopwatch (ok, maybe it’s not quite that dramatic) around dinnertime the night before Thanksgiving.
Into the oven
Preheated to 325, pretty please
Roasting
Find roasting temps and timing here.
We highly recommend our family rub recipe. If you’re on board, make this paste and rub the bird before roasting.
- 4 Tbsp oil, (melted butter, olive oil, etc.)
- 4 tsp salt, or to taste
- 2 tsp paprika
Once your turkey is almost at 165 degrees, remove from the oven and let it rest for thirty (YES, 30!) minutes before carving.
Carving
Do this in the kitchen, on a sturdy countertop instead of trying to make it happen at the table. Trust us.
Start by removing each leg at the joint. Then cut each breast as close as possible to the bone. Remove wing. Slice breast at an angle and arrange on platter with thighs, legs, and wings. Reserve bird for stock later in the day.
Did you know we have a “turkey hotline” leading up to & on the big day, answered by yours truly? Keep it in mind in case you need a little help. Call us (up until noonish PST on turkey day!) at 209-532-4950.
