By the way, I think I have my 15-lb turkey method nailed down: dry brine (2 Tbsp. kosher salt, 2 Tbsp. sugar, 1 tsp. pepper, 1 tsp. poultry herbs) for 24 hours, bake 425 covered for 1 hour, then 3 hours on 300 (or until nearly done) and uncover last 30 minutes. My meat thermometer was dead in the drawer when I wanted to test the turkey, but it was delicious and easy, so I'm saving the details. I'm not scared of cooking big pieces of meat anymore, but I don't do it often enough to remember.
Done when you really had nothing else to do (isn't it funny that sometimes when we're really busy, we suddenly add another thing into the mix?), and she never knew what hit her. :) Very cute. Happy Thanksgiving!
ReplyDeleteSweet! And look at those waves!
ReplyDeleteAnd why have I never, ever thought of vacuuming hair after a haircut???? thank you for that!
And I'm noticing that great hand position on the piano! :)
ReplyDeleteThis was a commercial turkey? (I don't mean Phoebe.) 2 tbsp salt more? How does that work?
ReplyDeletesk, the turkey was a local one from an Amish farmer. Not sure what your question is about the salt. . . ? (And I do call Phoebe a turkey sometimes!)
ReplyDeleteAmazing the difference a haircut can make!
ReplyDeleteDoesn't she look so grown up sitting at the piano! Perfect hair cut for the little miss. Nice and stealthy hair cutting technique there, mom!
ReplyDeleteMargo, about the salt, you answered my question--the cheap frozen turkeys I buy are already pumped full of it.
ReplyDeleteOh that little flip/curl in the back!
ReplyDeleteWell, hi Margo. Why a dry brine? Does it do as good a job or better? Never heard of such a thug, honestly.
ReplyDeleteDeanna Beth
Deanna Beth!! Hi! I came across the dry brine in a magazine recipe and I like it because I don't have to use a gallon or more of water and thus keep the turkey in an ice chest and fuss with that.
ReplyDelete