Quote:
Originally Posted by Boomer
Here I am at almost 2:00 AM, reading articles on the internet about cooking the perfect turkey……..
T’Day is exactly one week away, and it’s at our house. I am fine with having it at our house, but I must admit to being completely intimidated by THE TURKEY.
I have ordered a fresh one, so that’s a start.
People are bringing all kinds of good things, and the Army taught Mr. Boomer to peel potatoes really fast. (I guess he did that when he was not busy jumping out of perfectly good airplanes.)
BUT my turkey angst is getting the best of me tonight.
To brine or not to brine? Actually, any turkey roasting secrets or suggestions from TOTVland will be very appreciated. (Yeah, I know. We shoulda left town.)
Boomer
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BEST turkey I ever made was a fresh turkey (Amish) and brined with Martha Stewart's brine recipe-was hard to fine juniper berries but I did.
WORST turkey I ever made was also a Martha recipe of basting with wine and butter. My oven door was loose and both my sisters were in the kitchen basting, tasting the wine, basting, opening the oven door to check, tasting the wine....as you can guess after several trips to the gas station for more white wine and butter, the turkey was still undercooked when everything else was long past ready. And my guests were too tipsy to give a fig.
So my advice-brine that turkey and keep your sisters out of the kitchen. And give thanks. And buy your wine by the case.