It’s that time of year again, and Stella takes us step by step.
Thirty-seven days away!
I know it seems early to be planning, but I’ve already ordered my free range turkey from the same local farm as last year. As I said I would do (see Thanksgiving post from 2019), last year I cut the bird into pieces and dry brined it (for two days) before roasting on the big day.
The turkey was absolutely delicious and a big hit with everyone (except my vegetarian grandson, of course.) I will do this again this year. It takes a much shorter time to roast, and the meat is perfectly cooked and juicy.
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