Thanksgiving 2010 was an epic success. Brined my first bird for two days, weighing in at 21lbs, then roasted it on my in-laws’ grill while rain came down for most of the day. Salt roasted yukon gold potatoes for roasted garlic and herbed mashers. And finally, made an oustanding gravy from neck meat and giblets, which began with a turkey stock. The key to my success? Planning, thanks to professional cues from Chef Brian Doyle. Made a timeline, and numerical checklist for the whole affair. Can’t wait for 2011! Looking for an herb/spice combo for the brine that really makes the turkey sing. I used a traditional ratio of salt and sugar to water and added it to a vegetable stock. For herbs and spices I used thyme, rosemary, sage, peppercorn, red pepper flakes, star anise, and corriander. The bird was rubbed with olive oil inside and out, with the cavity getting a rub of lemon and organge zest. I then stuffed it half way with a mirpoix and orange rind.
