I'm getting a fresh turkey delivered to my house sometime Weds AM/early afternoon. I'd love to try Russ Parson's dry brine method, but I have less than 24 hours from the time I get the bird to the time I stick in the oven.
So how would you cook this turkey? I usually like aromatic seasonings, but am open to anything that will produce a tasty, flavorful bird!
Thanks so much!