IT'S A KEEPER! I used this recipe in my first solo turkey attempt. In contrast to how I imagined turkey prep to go, this was easy-- these directions are very straight-forward. And the turkey was DELICIOUS! I was very heavy on the wine (I poured until I saw it all over the bottom of my pan), and although this probably sabotaged my gravy-making attempts, I think it made for a really juicy turkey (my nibbling toddler dropped a small piece on a table cloth, which then showed a wet spot where the turkey fell).
For other first-timers like me, be sure to plan ahead! If you want to thaw your turkey in the fridge (easier than using water), be sure to throw it in the refrigerator about a week in advance. I bought some turkey bags for the brining, since I don't have a huge stock pot. I still ended up double-bagging it in a garbage bag, just to be on the safe side. Also, I used two folded (clean) kitchen washcloths to flip the turkey onto its back, and flipped it lengthwise, since I had no tools substantial enough to assist me with such a weight, and the lenghthwise roll proved a little more manageable. Oh, and if you don't have a roasting pan or rack, you can use a large baking pan (I used a glass one) and rest the turkey on uncut carrots and celery to keep it from sitting directly on the bottom of the pan.
8 users found this review helpful
Nov. 23, 2013