erehweslefox
Sous Chef
OK I'm surprised there is not a thread for this, must not have searched as carefully as I should. I think I have a new take. I just reserved a turkey from a local farm, and yes I have agreed to cook Thanksgiving Dinner (major stuff, I am a little bit nervous).
So I've done a grocery store turkey before, and I am pretty good with Dariana Allen's sourdough apple stuffing. I know a lot of folks don't like in bird stuffing, but I kind of want to go with it. My big concern is that this isn't a brine injected big Purdue bird, this is gonna be a free range turkey. I am picking it up on Tuesday, I plan on brining it for at least 24 hours. I have my stuffing recipe solid, don't know what else to do. Particularly concerned about basting the last thing I want is a dry turkey.
Any thoughts cooking friends?
Yrs,
Efox
So I've done a grocery store turkey before, and I am pretty good with Dariana Allen's sourdough apple stuffing. I know a lot of folks don't like in bird stuffing, but I kind of want to go with it. My big concern is that this isn't a brine injected big Purdue bird, this is gonna be a free range turkey. I am picking it up on Tuesday, I plan on brining it for at least 24 hours. I have my stuffing recipe solid, don't know what else to do. Particularly concerned about basting the last thing I want is a dry turkey.
Any thoughts cooking friends?
Yrs,
Efox