This is how I'm doing mine this year.
Don't wash your turkey
Rinsing poultry in the sink cannot removeSalmonella and Campylobacter which are often embedded in the muscle. In fact, rinsing makes things worse by splattering contamination onto the sink and counters.
Thaw in fridge, 24 hrs for each 4 pounds.
After the bird has thawed, open the bag it came in and pour the juices into the pan in which it was sitting. Even if the bird was salted, save those the juices.
Put all the giblets except the liver in the pan with the juices.
Remove all extra fat and add it to the juice pan.
Remove the wing tips and add to juice pan.
If spatchcocked, add the back bone to the juice pan.
Add the rest of the gravy ingredients to the pan and refrigerate for later.
If there is a plastic pop-up thermometer, remove it and discard it. Also the plastic that holds the legs.
Do not wet brine.
Dry brine with salt for 12 - 24 hrs with 1/2 tsp koshire salt per pound. Do not cover with foil. We want it to dry the skin.
Rub with 2 tablespoons of vegetable oil or olive oil.
Season with 4 tablespoons of Simon & Garfunkel rub on and under skin as far in as possible.
Cover wing tips and legs with tin foil for part of cooking time.
Roast at 325°.
Do not baste.
Remove at 160°
Do not tent with foil or skin will soften.
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