This was hands down one of the most laid back, enjoyably delicious Thanksgivings I have ever experienced. I don't have much for notes this year other then a few things about the turkey. It was our best yet so I need to be able to replicate it.
~ We put the (almost 24 lb) Turkey in at 9:00am at (350) and it was done a little after 1:00 this year. I don't know why it cooked so quickly but I do know Ryan pulled it out the exact moment it reached 165.
~ Make sure to have enough salt on hand for the brine. I always forget that I'm quadrupling the recipe. Thankfully this year I had just enough and I'm pretty sure salt is the key ingredient in the brine
~ Turkey soup on day four of Thanksgiving weekend = awesome. All I used this year was the turkey carcass to make a broth and for meat, and then carrots, spinach, egg noodles and salt. Delicious.
No comments:
Post a Comment