Peel with Zeal
Assume 1 pound per person bone-in or 1/2 pound per person for boneless.
Fresh turkeys should be be baked within 2 days. Frozen turkeys need 72 hours to defrost.
1) Buy the best quality turkey in your budget 2) Avoid basted or self-basting turkeys- these are the most highly processed. 3) Do not brine basted, self-basted, or kosher turkeys they have salt already added. 4) If buying frozen, check for frost on the turkey at the store- avoid those. 5) Heritage turkeys will be smaller in size.
A dry brine needs 24-48 hours. A wet brine only needs 8 to 12 hours.
Let your turkey sit at room temperature for one hour before roasting.
Thoroughly drying the skin with paper towels will make the skin crispier.
Place the butter and herbs under the skins for a more flavorful bird.
Resting the turkey breast for 15 minutes will allow the juices to redistribute.
5 Minute Turkey Gravy (no flour)
Boursin Cheese Mashed Potatoes