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1/22/2020 12:12:56 PM
Posted: 11/21/2012 4:46:16 PM EST


The Brine - Salt, Brown Sugar, Lemons, Oranges, Thyme and Rosemary



The Bird - 24lb Fresh Turkey from local Creamery



Overnight Swim (2 bags of Ice added after photo was taken)

Link Posted: 11/22/2012 3:20:11 AM EST
I did the same sort of brine this year. Salt, lemon, thyme, oregano, rosemary, onions. He looks nice and plump this morning. Going in the oven in about an hour.
Link Posted: 11/22/2012 3:22:51 PM EST
[Last Edit: 11/22/2012 3:25:15 PM EST by Backnblack]
Making the Gravy from homemade stock, sweet potatoes with crunchy pecan topping also in the pic...



Carving of the bird



This is the first time I've roasted a whole turkey, was worried at first as I cooked it by internal temperature and not time.
Followed the advice of Alton Brown and he did not let me down.

Epic Dinner
Link Posted: 11/22/2012 3:25:41 PM EST
Originally Posted By DesertGuns:
I did the same sort of brine this year. Salt, lemon, thyme, oregano, rosemary, onions. He looks nice and plump this morning. Going in the oven in about an hour.


Nice, I hope your turned out as good as mine did...
Link Posted: 11/22/2012 5:31:46 PM EST
How much of each did you use?
Link Posted: 11/22/2012 5:35:45 PM EST
looks good!!!
Link Posted: 11/22/2012 6:21:29 PM EST
Originally Posted By a-of-1:
How much of each did you use?


For the brine..

2 Oranges
2 Lemons
6 sprig of rosemary
6 sprig of thyme
2 cups salt
2 cups brown sugar
3 gal water
Link Posted: 11/22/2012 6:33:49 PM EST
I spatchcocked a 24 pounder, split the breast and roasted it for 2 hours with a fresh rosemary sprig under each wing.

Nomnomnomnomnom!
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