So this is my first, been doing a lot of research from various sites and I have come up with a plan. The deal is, I need someone to point out if I am making any huge mistakes that will make me regret trying it again.
1. Dry brine frozen turkey 3 days in advance. Rinse, salt and keep in a plastic bag in the bottom of fridge. - Sort of the Zuni Chicken Method (Judy Rogers) but for Turkey.
2. Remove all the interior parts, neck, rinse off all the salt, pat dry.
3. Make a compound butter with fresh sage, onion and garlic powder and spread it under the skin of the breasts and legs.
4. Stuff the inside with aromatics: an onion, some garlic and red apple, fresh sage, thyme. Tie up the legs.
5. Refrigerate 24 hours uncovered to dry out the skin.
6. Bring to room temp 1 hour. Rub all outer side with olive oil, sprinkle with fresh cracked back pepper.
7. Move to a half sheet pan with a metal baking rack.- Alton Brown method in stead of the roasting pan
8. Bake on convection 325F lower part of oven until the internal temp reaches 165F in the breast.
9. Rest for 20 minutes before carving.
10. Chinese menu by phone just in case.
That's my plan, the parts I am sort of confused about is brining. I have done a dry brine on a chicken before and it turned out great. I want to do this to a frozen turkey, probably a Butterball but people here say not to because it MIGHT get too salty. Butterball says you DONT HAVE TO but they dont say not to. The thing is, on other sites, people said it was no problem and on Chow most of the "don't do it" crowd have not personally tried it. If you have ever brined a frozen Butterball wet or dry, please chime in.
I am really unsure about is internal temp. My oven guide says 180F. That's probably too dry right? USDA says at least 165, and several people on the Food Network say 160F. Also, where do I put the probe, the breast or the thigh? I keep seeing different references, will they be 2 different temps?
I don't plan to flip, baste or cover with foil - Alton Brown method. As I plan to use convention, I will also keep it at a set temp instead of 2 temp methods some people use. This gets me even browning with I do it with chicken.
According to this article, you can dry brine a turkey from frozen, and most frozen have some kind of salt injection from what I have read.
Thanks in Advance