So, this year is my first full go at a Thanksgiving Day feast. Now, I could play it safe and roll with all of my mothers tried and tested recipes, but I wanna shake things up a bit.
I wanna do a citrus brined oven roasted turkey.
Im thinking my brine will consist of water, salt, lemon wedges, orange wedges, garlic, bay leaves, thyme and pepper.
I was going to stuff the bird with a few more lemons and oranges.
Then I was gonna rub the bird with a compound butter containing some thyme, garlic, and citrus zest, to keep the same flavors going.
My question is......does this sound right? Is it overkill to brine, stuff, and rub? Do I need to add anything? Take anything away?
My mother never brined, never rubbed, and always stuffed with stuffing, so this is all new to me.
Do I cover the bird? If so, with what? Foil? Bag? Ive even heard of a bacon fat rubbed brown paper bag?
Do I baste?
How long using what method will it take to cook a ~20# bird?
Ive also heard of people rubbing it with mayo instead of butter. Is there a major difference or advantage to one or the other?
How do you make the pan gravy? Will the gravy be too heavily flavored like citrus to be used on the mashed potatoes?
Thanks for all of your help.