Less than two weeks away! I’m including links to various methods for handling your turkey. I pick and choose parts of each for mine.
I received my free range turkey on Saturday from Butcher Box. As I have done for several years now, I will cut the bird into pieces and dry brine it before roasting on the big day. Here’s How I Brine. This is the method I used last year and it turned out great. I recommend cutting your turkey into parts before brining (legs, thighs, wings and breasts). Here’s how to cut up your turkey:
An alternative method is spatchcocking.
The turkey is absolutely delicious and a big hit with everyone (except my vegetarian grandson, of course.) It takes a much shorter time to roast, and the meat is perfectly cooked and juicy.
Stella's Place 