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Thanksgiving 2008: A 'dry-brined' turkey
2008.12.01
This was just a generic supermarket bird, nothing special. 12lbs.
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This was just a generic supermarket bird, nothing special. 12lbs.
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The brine: Kosher salt, a little (emphasis on 'little') Old Bay seasoning, pepper.
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The brine: Kosher salt, a little (emphasis on 'little') Old Bay seasoning, pepper.
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After applying the salt, the bird sits overnight wrapped in plastic.
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After applying the salt, the bird sits overnight wrapped in plastic.
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The bird was massaged with an olive oil and lavender mixture.
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The bird was massaged with an olive oil and lavender mixture.
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Stuffed and pinioned.
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Stuffed and pinioned.
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We have a convection oven which is really quite an amazing device. Fast and precise.
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We have a convection oven which is really quite an amazing device. Fast and precise.
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I was too busy to remember to snap a photo of the bird as it came out of the oven but here is our small holiday table: Turkey, dressing, gavy, creamed onions, squash, etc. It all turned out well.
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I was too busy to remember to snap a photo of the bird as it came out of the oven but here is our small holiday table: Turkey, dressing, gavy, creamed onions, squash, etc. It all turned out well.
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Thankgiving 2008: After 'wet-brining' turkeys lately, I wanted to try something new... so 'Dry-brining' was the order of the day.
