wish me luck!

I volunteered to roast a turkey for a banquet (one of three, plus a ham, big banquet.) Friday. It's been about fifty years since I cooked a whole turkey. I'm borrowing an electric roaster because my tiny oven won't accommodate a 20# bird.

I didn't get a butterball, just a plain turkey because I want to dry-brine it. After dry-brining several chickens I've become a fan of that method. I intend to brine with only salt, pepper, and maybe sage.

It's one thing to cook for myself, I can live with a screw up, but for a banquet.....

Terry

Basic dry brining works well for me. Mine is typically salt only. Never dry brined a turkey but then again when I'm the one doing the turkey, it's usually deep fry time in the turkey deep fryer and peanut oil. But, but, but then again, again, haven't done one in a few years. But if I do, it'll be as described.

The bad news is... The skin doesn't get crispy in an electric roaster. The good news is... Dry brining produced the moistest turkey I've ever had. Even better good news.. nobody got sick, yet.