Kitchen Ink - The Main Event - Birds (and Rabbit)
This recipe made the one of the best turkeys we have ever had. The recipe started out as one from Alice Waters in the New York Times. I ended up following Alton Brown’s (Food Network guy) ideas for cooking the turkey. It really was perfect. The brine for the turkey should be started 4 days before you plan actually cook the turkey. It should be thoroughly cold before you submerge the bird. You won’t be able to use the pan drippings for gravy, they are too salty. Do what I did and roast some turkey parts for a brown turkey stock, reduce and make the gravy 2 days ahead. Much less hassle at the last minute. The recipe for the gravy I made to go with this turkey can be found here.