bumping an old thread..
so i didnt actually do a turkey dinner for christmas because i was working, but did it closer to new years when i actually had time to enjoy it with friends.
as i mentioned. Brine the turkey after removing the bones(to make my stock->gravy)
let it airdry
put butter cubes underneath the skin on the breast and thighs.
roast at 300 for about 2-3hrs
take it out, tent it to rest. then cut up and serve.
most of my friends were having my turkey for the first time while others a second time (this was my 2nd time making it) and they were amazed how they were eating turkey that wasnt dry and stringy.
will be doing this again sunday night when we have our party up in whistler, so i can only assume the same results will happen. any questions feel free to ask!
anyone else care to share their turkey dinner experiences?