Last year I tried a new turkey recipe from Alton Brown of the the Food Network. It was a brined turkey, and everyone who tasted it loved it. However, Alton has now come up with a new “dry” brined recipe in which you butterfly the turkey to significantly reduce roasting time. This then eliminates the need to soak the turkey in a wet brine solution, needed with longer roasting times to keep the turkey from drying out. Since Alton has never steered me wrong, I am trying it out this year.
I was going to roast the bird for Thanksgiving, but some friends who invited us over to their house for Thanksgiving this year already had the turkey taken care of. So this year I am roasting a turkey for Christmas. This recipe does take a little prior planning. First you have to thaw your turkey in the refrigerator for about 5 days. Then 4 days before roasting (which is today), you need to prepare the turkey by butterflying it and then rubbing the brine rub all over the turkey before putting it uncovered back into the refrigerator for another 4 days.
From the directions in the written recipe, I was not sure how to perform the butterfly procedure. However, there is a copy of Alton’s television show, Good Eats, on Youtube here. The girls thought it looked like I was performing CPR on the bird, trying to bring him back to life, cracked ribs and all.
Anyway, the bird is now resting in the refrigerator for the next 4 days (though Mary thinks it kind of looks like he needed a trip to the bathroom first). And from the recipe, it sounds like it will be pretty simple to roast him on Christmas day. I’m looking forward to comparing him to last year’s turkey. If When this recipe works out, it will be a great replacement for last-year’s recipe which involved soaking the bird for 16 hours in a brine solution and then roasting for 3 1/2 hours.
I can’t wait. Yum.