2013-11-5 - Whole Thanksgiving Turkey
Monday: Start thawing in the fridge.
Thursday Evening: Make wet rub
Makes 1 cup of wet rub
4 teaspoons chopped fresh rosemary leaves
4 teaspoons chopped fresh thyme
4 teaspoons minced onion or 2 teaspoons granulated onion (my own conversion using garlic as a guide)
4 teaspoons minced garlic or 2 teaspoons granulated garlic (reference)
1/4 cup white wine Worcestershire sauce
2 teaspoons coarse kosher salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
In a blender or food processor, mix rosemary, thyme, onion, garlic, white wine Worcestershire sauce, coarse salt, pepper, and olive oil. Pulse until well blended. Cover, and chill in the refrigerator at least 10 minutes before rubbing under turkey skin or injecting into meat as desired.
Thursday Evening: Brine (8 hours)
1 Gallon = 1.5 Cup Morton Kosher Salt + 2 Cup white sugar (reference)
Brine for 1 hour per lb so 22 hours (reference) but my brining basics pdf says no more than 8 max (reference). I was worried about using brine on an an already “ 8% enhanced” bird but it seems to not be a big deal (reference).
Friday Morning: Air Dry (8 hours)
Rinse brine off, towel dry, apply wet rub, air dry in fridge while at work (reference)
Friday Evening: Cook
21.71 lbs x 15 min per lb = 5.42hours (reference)
Edited by tropez - 11/7/13 at 1:33pm