I am making the turkey for the first time this year at my families Thanksgiving feast. Fortunately, I have a small family and a 14 pound Diestel Turkey will be sufficient to feed us all. I just ordered the turkey this weekend and am looking forward to the experience of cooking a fresh bird.
My question is what procedure you follow when making an oven-roasting a turkey. There is so much information out there that I just want to know how to get the best results. I am planning to put the bird into brine 14-20 hours before roasting but am lost at this point. Should I let the bird come to room temp, a slight chill, leave it in the fridge till the last second?
Your best procedures for moist turkey with crispy skin are appreciated and thanks in advance!
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