So I volunteer (or was volunteered) to cook a turkey for Passover this year. I have never cooked one before, so I did a bunch of searching and have settled on pre-salting the bird (I have a natural turkey not a self baster) but I have a few questions that I haven't been able to find the answer...
1) If I'm cooking the turkey on Saturday, when should I salt it? The bird is currently defrosting in the fridge and should be thawed by tomorrow. Should I salt it Tuesday night, leave it in the fridge for 3 days in the ziploc bag, and then let dry in the fridge on Friday night? This would be three days of salting in the bag and one day on a platter uncovered, so four days total. Is this too much and should I salt the turkey on Wednesday, so I have three days total in the fridge?
2) Any recommendations on what to do with the cavity? I was thinking an onion, some herbs and maybe a lemon? Also, what about the skin? Does the skin too taut after the salting to stick herbs under it, so should i make a herbed butter to spread on the skin (we are not kosher so butter is ok at our seder) or just use plain melted butter on the skin.
3) Breast up or breast down to start? Its a 11.5 pounder, so I should be able to manage flipping it if that will yield the best results. I'll also be using a remote thermometer inserted into the thigh and will pull at 165 and let rest.
Any other words of wisdom that can help? I'll post the results next week. Thanks.