Normally we have Thanksgiving at my inlaws along with my parents etc. however this year my parents will be in FL and my wife and I are spending T-day at our log cabin in the north woods (our usual weekend location) and we’ll probably have some friends over for dinner as well. It should be fantastic…….cold weather, woodstove going, football on TV and quick hunt with the dogs in the morning etc.
Here’ s my question………..
I roast several chickens per year and I have no problems with chicken……however I’ve never done a turkey. My MIL brined a home raised turkey (42lbs mind you) last year and it was outstanding, however due to the brine, the gravy from drippings would not come together and separated horribly (I believe there was a reaction to the acid in the brine etc.).
So I would actually line to avoid brining the bird altogether…………..I’m thinking of about a 15-20lb bird (whole) and stuffing the cavity with fruit, ions, herbs like I normally do with chicken. What is the best way to keep this bird from drying out? Foil? Injections? Low heat? Basting?
I’d love to hear how people approach this.
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