Cooking & Baking

hippywife

(22,767 posts) Sun Dec 11, 2022, 12:39 PM Dec 2022

Turkey is prepped and dry brining in the fridge.

Making the bone broth from the tail, spine and giblets to use for the stuffing, which will be put under the thigh and breast skin, as well as under the entire bird (15lbs.), which will take approx. an hour and a half to roast, give or take.

Special thanks to my husband for sharpening my butcher knife so it went through both sides of the spine like buttah (except by the tail, which took a little more effort.)

9 replies

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Turkey is prepped and dry brining in the fridge. (Original Post) hippywife Dec 2022 OP

I am almost ready for another turkey (or two) Kali Dec 2022 #1

Yeah, we did a ham last month... hippywife Dec 2022 #2

And done! hippywife Dec 2022 #3

Magazine worthy! Callalily Dec 2022 #4

Wow, thanks! hippywife Dec 2022 #6

I was thinking of doing a dry-brine Callalily Dec 2022 #5

This was my guide: hippywife Dec 2022 #7

Thanks! I watch them all the time. Callalily Dec 2022 #8

I've used that recipe for roast chicken... hippywife Dec 2022 #9

Kali

(55,700 posts)

1. I am almost ready for another turkey (or two)

Reply to hippywife (Original post)

Sun Dec 11, 2022, 01:47 PM

Dec 2022

did two smaller birds and a breast with rib/back bones for Tday but even though I finished the last wing piece yesterday I still didn't get enough leftovers. I love turkey leftovers. especially didn't get enough turkey green enchilada casserole! LOL

hippywife

(22,767 posts)

2. Yeah, we did a ham last month...

Reply to Kali (Reply #1)

Sun Dec 11, 2022, 08:04 PM

Dec 2022

and I was really missing the turkey. And it was only .97/lb. Too hard to pass up.

hippywife

(22,767 posts)

3. And done!

Reply to hippywife (Original post)

Sun Dec 11, 2022, 08:05 PM

Dec 2022

Callalily

(15,011 posts)

4. Magazine worthy!

Reply to hippywife (Reply #3)

Mon Dec 12, 2022, 07:16 AM

Dec 2022

Looks absolutely delicious.

hippywife

(22,767 posts)

6. Wow, thanks!

Reply to Callalily (Reply #4)

Mon Dec 12, 2022, 08:26 AM

Dec 2022

It really is delicious - crispy skin and all the meat, even the breast, is tender and juicy.

Callalily

(15,011 posts)

5. I was thinking of doing a dry-brine

Reply to hippywife (Original post)

Mon Dec 12, 2022, 07:16 AM

Dec 2022

this year, but opted out. I have 1/2 a turkey in the freezer so I just may dry-brine it when I get around to cooking it.

hippywife

(22,767 posts)

7. This was my guide:

Reply to Callalily (Reply #5)

Mon Dec 12, 2022, 08:28 AM

Dec 2022

The only thing I did differently, is to put stuffing under the skin.

Callalily

(15,011 posts)

8. Thanks! I watch them all the time.

Reply to hippywife (Reply #7)

Mon Dec 12, 2022, 03:14 PM

Dec 2022

hippywife

(22,767 posts)

9. I've used that recipe for roast chicken...

Reply to Callalily (Reply #8)

Mon Dec 12, 2022, 03:57 PM

Dec 2022

and it was awesome, so I thought it should translate well to turkey, so gave it a shot a couple years ago. Haven't roasted a turkey the usual way since.

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