It's my husband and I's first time hosting thanksgiving and we are serving 15 guests counting ourselves and our child. We have a 16 lb. bird that we got on a sale that we did not notice until later appears to have some marking that implies it is injected with a brine. We were planning on a brine (cider brine from epicurious)...can we still do that
Second question, where is the proper placement for our probe thermometer? Have seen both breast and thigh (thickest parts) recommended. Which is
Honestly we just want a decent bird that is all one coloall over. Help!
PS Hit me with your best oyster stuffing (cornbread) recipe, please?