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Posted: 11/21/2012 5:46:16 PM EDT
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) 
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Posted: 11/22/2012 4:20:11 AM EDT
[#1]
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.
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Posted: 11/22/2012 4:22:51 PM EDT
[#2]
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
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Posted: 11/22/2012 4:25:41 PM EDT
[#3]
Quoted:
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... |
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Posted: 11/22/2012 6:31:46 PM EDT
[#4]
How much of each did you use?
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Posted: 11/22/2012 6:35:45 PM EDT
[#5]
looks good!!!
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Posted: 11/22/2012 7:21:29 PM EDT
[#6]
Quoted:
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 |
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Posted: 11/22/2012 7:33:49 PM EDT
[#7]
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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