Today, for our Christmas dinner 2009, we’ll be cooking a 14-lb Diestel turkey that we’ve dry-brined this week using this recipe from an article in the Los Angeles Times. Dry brining requires thinking ahead – like three days ahead when the turkey needs to be salted and tucked away in the back of the refrigerator.
We’ll be cooking the bird today using our high-heat upside down roast turkey recipe, a family favorite that produces wonderful results.
Friends are bringing a couple of side dishes to have along with the stuffing we’ll be making. Yum! – getting hungry already!
Update: Just a quick note to report that the Christmas turkey turned out to be excellent – moist white meat, great flavor! Our little experiment in dry-brining the holiday bird was a big success! Thanks to Russ Parsons for his article and recipe!