| Thanksgiving is coming and that means cooks | | | | turkeys have already been treated with a salt |
| around the country will be doing their best to | | | | solution and you will end up with something not so |
| outdo last year's Thanksgiving turkey | | | | good if you attempt to brine one of these. |
| Here are some tips to help you get organized and | | | | So make sure you get a turkey that has not |
| turn out a fabulous feast come the day of | | | | been treated with a salt solution. You will have to |
| Thanksgiving. | | | | set that up the night before (12 to 14 hours in |
| Get Organized and Start Planning. | | | | advance). Remove the turkey giblets and neck |
| You will probably need about one pound of turkey | | | | from the turkey and rinse it well. |
| per Thanksgiving guest. Smaller turkeys cook well | | | | A roasting pan with a V shaped rack works well if |
| and dry out less so once you're beyond about 14 | | | | you tend to rotate your turkey during the baking. |
| or 14 people consider picking up two small | | | | Some will insist on starting the turkey on the |
| turkeys such as to 10 or 11 pounders instead. | | | | breast so that the juices flow downward first and |
| Everyone loves Thanksgiving leftovers so don't | | | | it turns out less dry. |
| worry about the extras. | | | | Bake your stuffing in a separate pan outside of |
| If you need a fresh turkey (I always do) connect | | | | the turkey. The turkey cavity is that last to cook |
| with your store in advance (like now) and pick it | | | | and the stuffing is in danger of not cooking |
| up a couple of days in advance. Put it on the | | | | through with raw turkey juices in it. |
| bottom shelf of your refrigerator in a tray to | | | | Using one of those meat roasting bags is a great |
| collect any juices. | | | | idea if you are concerned about your turkey |
| If your turkey comes frozen also buy a couple of | | | | drying out. I have used them with great success. |
| days in advance and allow to thaw in the | | | | Follow the directions and never give up your |
| refrigerator (again bottom shelf) never thaw | | | | secret. |
| meat on the counter. | | | | Make sure you have fresh spices on hand. Sage, |
| Set Up | | | | and thyme are two I cannot do without. |
| A note on brining | | | | Baking |
| I love to brine my turkeys. Before brining I | | | | Use a meat thermometer so you never wonder |
| honestly did not like Thanksgiving Turkey that | | | | if your turkey is done. |
| much and just ate teeny pieces. Now we have | | | | If you notice your skin getting too dark then use |
| discovered brining these last 5 years and wouldn't | | | | foil to keep it from over browning. My family has |
| go back. | | | | requested the darker skin so foil is never used |
| Brining is to soak the meat in a sugar and salt | | | | here. |
| solution for a period of hours. The meat absorbs | | | | If you rotate your turkey during baking use paper |
| the solution and cooks up faster and more | | | | towels to grab the legs and turn and toss after |
| flavorful than otherwise. | | | | using. |
| If you're planning on brining your turkey this year | | | | Let your turkey rest for 30 minutes after baking |
| you will need a fresh turkey. Kosher or frozen | | | | before carving to serve. |
