Thanksgiving Turkey

Brining

Letting your turkey sit in a salty/vinegary bath for 24 hrs before roasting will help ensure you have a moist and flavorful turkey.

To brine your turkey, place it in a large vessel (like a stockpot) and cover completely with brine. Let sit in the fridge overnight.

The brine can be a simple solution of water, vinegar (flavored or plain), salt, and spices/herbs. Citrus is a great addition. Do not use olive oil in the brine.

Remove turkey from brine and let sit on a dry towel in the fridge for a few hours before roasting to give the brine a chance to drain.

Cooking

Before you start cooking your turkey, make sure you have a meat thermometer on hand. If cooking a 5 Fridges Farm turkey, remember they are heritage breeds, have bigger bones than the turkeys you buy in the store, and they cook A LOT faster!

• When the turkey has finished draining from the brine, dry it off with a towel and massage it with olive oil. 
  
• Roast in a convection oven at 300°F.
  
• Take the turkey out of the oven when it reaches 165°F - 175°F.
  
• Check the meat temperature often! Do not cook beyond 180°F.