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Reply to "Simple roasted turkey for first timer "
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[quote=Anonymous]If you have the fridge space, I would thaw it out and then plan on salting the bird for 2 days in your fridge. It sounds nuts, but it's the ONLY way I roast turkeys and I host Thanksgiving for 20+ every year. Once the bird is thawed, pat it dry with paper towels, and then salt THE HELL out of it. I'm talking half a cup or more of KOSHER SALT (like morton), and just pat it all over, inside, under the bird. Leave nothing untouched. Then, just set it in the fridge for 1-2 days, uncovered. The salt works magic over that period of time and you don't have to worry about the wet brine (which I've also tried and can assure you is more work, more mess and less flavor than the simple salt). I think the people who suggest cutting the bird and then cooking is the way to go, not only to ensure proper cooking but for ease of serving later. If you do that then salt it after cutting it up, but still let the pieces sit in the fridge uncovered for as long as you can. [/quote]
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