Anonymous wrote:

Anonymous wrote:Dry brine instead of wet brine. It was fantastic. Easier. Less messy. The juiciest turkey we've ever made.

Can you share the recipe? Did the drippings come out too salty for the gravy or were they ok?

Used a dry brine mix from Williams Sanoma. Followed the recipe on package. Rubbed turkey for about 24-28 hrs. Washed. Rubbed with butter. Stuffed with herbs. We don't make gravy from scratch, but we tossed the bits on with a WS base, bought turkey stock it was pretty good.

What worked: ordered turkey from Boston Market; used frozen green beans for the green bean casserole; didn't make mashed potatoes; stuffing was delish -- we added mushrooms and onions to a bag of Pepperidge Farm cubes; didn't attempt sweet potatoes or cranberry anything

What didn't work: boneless ham in the crockpot turned out dry -- I think it was overcooked;

Other than that we had a nice lowkey, small family gathering; ordering the turkey made all the difference IMO! Oh, and no potatoes! : - )