Cook the Issue 2010: Fresh Herb and Salt-Rubbed Roasted Turkeycomments (2) November 24th, 2010 in Gallery
Yes I did roast a turkey the day before Thanksgiving-- we go to the in-laws and never get enough leftovers, so I have to roast my own bird. Plus I'm quite certain that the in-laws bird will not be this good-- the dry-brined bird was perfectly seasoned and so juicy! The herbs under the skin were really tasty too. I make a turkey every year and have tried wet-brining, plain roasting, butter rubs, etc. This is the best ever-- thanks Fine Cooking. Happy Thanksgiving everyone!
Recipe Used: Fresh Herb and Salt-Rubbed Roasted Turkey
posted in: Gallery, Cook the issue 2010