Buying Guide –
Plan on 1 to 1 ½ lb. of turkey per person.
If brining, look for a 18-25 lb. turkey labeled with “natural” or “no preservatives” added.

Thawing –
Unwrap turkey, place in refrigerator, allow 24 hrs. for every 5 lbs. (20 lb. turkey/4 days)
For same day thaw- place wrapped turkey in cold water, change the water every 30 minutes.
2 lbs. per hour (20 lb. turkey/10 hrs.)

Brine or not to Brine –
Brine is a solution of salt, sugar, and water (additional spices/flavors can be added).
Brining is used to moisten the meat and enhance the flavor.
Brining helps to ensure the turkey stays moist throughout the lengthy roasting process.
If you have the time, do the BRINE!

Brining –
Put 1 cup of sugar and 1 cup of salt into a quart of water.
Microwave on high for 5 minutes, repeat, until completely dissolved.
Add this solution to 5 gallons of cold water in a food grade container.
Giblets removed, submerge turkey in brine, refrigerate for 8-12 hrs.
Remove turkey from brine, rinse, pat dry, put in refrigerator uncovered for 24 hrs.

Prepping (1 day prior) –
Giblets removed, rinse turkey inside and out with cold water.
Pat dry with paper towels, put in refrigerator, breast side up, uncovered for 24 hrs.
The step of leaving the bird uncovered removes moisture creating an extra crisp skin.