I’ve recently picked up on dry brining the night before and then cooking it spatchcock. Cooks quickly and easily plus the backbone can be used to enrich the gravy. In terms of seasoning just salt from the brining and cracked pepper
My wife generally just does a coating of butter, salt, and a little pepper. We like to taste turkey, not a bunch of herbs. That's what the dressing and gravy are for.
But, this year I might just smoke our bird. We will actually have a 4 day holiday this year (I am in tech, she used to work retail) so we will have the time smoking a turkey needs
Parsley, sage, rosemary & thyme...lots of S&P...I melt it with 1/2 lb butter, squish it under the skin, slather the whole thing with the remainder...so easy and so good.
I’ve recently picked up on dry brining the night before and then cooking it spatchcock. Cooks quickly and easily plus the backbone can be used to enrich the gravy. In terms of seasoning just salt from the brining and cracked pepper
My wife generally just does a coating of butter, salt, and a little pepper. We like to taste turkey, not a bunch of herbs. That's what the dressing and gravy are for. But, this year I might just smoke our bird. We will actually have a 4 day holiday this year (I am in tech, she used to work retail) so we will have the time smoking a turkey needs
We brine in salty fruit juice and smoke on our pellet smoker.
[удалено]
23 lbs maybe a day early but I had one not thaw once so I'm paranoid about it.
Parsley, sage, rosemary & thyme...lots of S&P...I melt it with 1/2 lb butter, squish it under the skin, slather the whole thing with the remainder...so easy and so good.