In case you haven’t decided what you’ll be doing with your turkey yet (yeah right!), I wanted to share our successful foray into high-heat roasting, plus an overnight brine beforehand. Having little experience with turkey, I actually followed a recipe! And it worked! Hallelujah.
I brined the bird in a plastic garbage bag inside of the cardboard box in which we received our turkey. This is a great low-budget way to contain your messy brine. Place the turkey inside one or two bags first, then place in the box. If needed, squeeze some empty jars into the corners of the box to raise the level of the brine so the entire turkey is immersed.
I loosely followed Martha Stewart’s brine. That involved some improvisation – it was an 11th hour decision, literally: I pulled it together at around midnight Saturday night for our Sunday friendsgiving.
Sunday, we didn’t have the turkey in by 2:30 and that bird was supposed to be carved by 4pm. People were nervous. But Gourmet’s truly simple, unfussy, high-heat roasting method is a great one, not the least of which because it saves you precious time! We sat to eat by 5pm, no small feat for Thanksgiving.
Best of luck and Happy Thanksgiving all!!