It's now 2019, and I first wrote this page over 20 years ago. I've made a lot of turkeys since then, and some of what I do has changed over the years. It's time for an update.
I have switched over to a dry brined technique. It takes a little more planning because the bird needs to sit in the brine, but actually requires very little work. If, like me, you are forced by circumstance to buy frozen turkeys anyway (the only way I can get a good organic kosher turkey in my area), it represents no change because you can brine the bird as it defrosts in your refrigerator. This is a very surefire technique and does not require much skill, so don't be afraid to tackle a turkey for your holiday meal!
You will need:
1 tablespoon kosher salt per 5 lbs of bird
minced fresh sage
minced bay leaves
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