[woodsyi]

I have wet brined turkey for the last few years but decided to try dry brine/rub this year.  After browsing the net for recipes, I created my own.  For a 15 lb Turkey I have have the following.

2 TB fresh chopped sage
2 TB fresh chopped thyme
2 TB fresh chopped rosemary
1 TB cayenne pepper
5 cloves garlic
1/3 cup sea salt
1/3 cup olive oil

I rubbed all over but concentrated on breasts and thighs and got rub under the skin.  I did it yesterday.  So it's 2 days of brining.  It's covered now but I will open it 5 hours before roasting to let the skin dry.  I am hoping a little more flavor with dry brine at the cost of being less juicy.

What are you doing?
Share the secrets!

Happy Thanksgiving to you all!

[richidoo]

Sounds delish!

My secret is stay out of the kitchen. I do all the shopping and then I spin tunes for the chefs while they cook up the magic! 

Happy Thanksgiving!

[Devil Doc]

My secret? Swift Butterballs. No dry turkey and no exotic recipes. 42 consecutive, successful birds.

Doc

[schw06]

For anyone with a Big Green Egg, I am really a fan of the recipe below. It's a recipe made by a restauranteur in Atlanta(Kevin Rathbun) and every meal I've had in his restaurants has been fantastic. I've made this turkey before and I don't think anyone in my family will touch a turkey roasted in the oven after eating it. Happy Thanksgiving everyone!
http://www.biggreenegg.com/recipes/smoked-turkey/

[spudco]

Wet brine 13 pounder this year:

veg broth
onions
bay leaves
orange peels
rosemary
pepper
salt

Then spatchcock and cook at 400-450 on the Weber with a bit of cherry and apple wood for color and flavor - probably about 90-120 minutes.

[geowak]

My wife and I cook a quiche breakfast before we finish preparing the Thanksgiving bird, stuffing and other dishes.

6 eggs
italian tomatoes (canned)
shredded cheese
pie crust (prebaked)
and I have tea

This year I did this while listening to saxophone jazz....

[RPM123]