Two weeks away! I’m including links to various methods for handling the turkey.
I ordered a small (10 to 14 pounds) “humanely raised” turkey from Butcher Box. This is the description:
Turkeys are raised in enriched environments, allowing them to behave naturally. This includes room to move, sunlight, fresh bedding, and toys such as ramps and xylophones to promote curiosity.
I didn’t know that turkeys needed toys, but I will say that the product is very good! No antibiotics or hormones. The ingredient list: “Turkey”
Last year I spatchcocked my turkey, after a dry brine in the frig. It was a success, so I will repeat that this year. Spatchcocking means cutting out the backbone and flattening the bird. One important point: If your bird is kosher, or if your turkey says enhanced, self-basting, pre-brined, or lists an added salt solution, skip the brine. It is already salted.
This is how to buy the right bird, read the labels, and spatchcock your turkey.
In past years, I cut the bird into pieces and dry brined it before roasting on the big day. Here is how to dry brine your bird. If you decide to cut your turkey into parts before brining (legs, thighs, wings and breasts), here’s how to do it:
Either way, the turkey is absolutely delicious and a big hit with everyone. It takes a much shorter time to roast, and the meat is perfectly cooked and juicy.
