Monday, November 28, 2011
Herb and Salt Brined Turkey - Final Steps
Here is the finished product
The turkey had been allowed to dry in the fridge per my instructions from the brine process, I preheated the oven to 425 degrees to prepare to put the bird in the oven at that temperature for 30 minutes
Here is the turkey after allowing the 30 minutes on 425 then reducing the oven to 325 degrees and baking for 3 hours. I love the golden skin on the turkey that comes from baking at a really high temperature for a short time to allow color and crispy skin.
The herbs look fantastic under the skin of the turkey