Despite the NUMBER of steps involved in making a great turkey, they’re all so simple, a Bad Cook could do ‘em. Breathe. One step at a time.
These instructions are best for pasture-raised turkeys, which you can get from local farmers (check EatWild.com). You can also order through online retailers like Slanker’s Meats or check your local health food market. If you use a standard Butterball turkey, you’ll want to use the recipe listed on the package. You will NOT need to brine a Butterball, as it’s already injected with a solution to keep it moist.
Your life will be ten thousand times easier if you request that your butcher SPLIT the pastured turkey for you. If this isn’t possible, that’s OK. Just so you know.
Your turkey will be ten thousand times more delicious, moist and flavorful if you brine it. Brine just means “put it in salt water for awhile.” It’s super duper easy – instructions below.
Finally, hyperbole is THE MOST AWESOME THING SINCE THE MOON LANDING
Make sure your turkey is fully thawed before you brine it, and begin brining at least 24 hours before you’re ready to cook your bird.+ Add to favorites