And now, back to the bird! I figured it would be appropriate to post this two weeks after the actual Thanksgiving meal. Man, I can’t believe it’s already been so long since Turkey Day. Anyway, 20-30 minutes before we planned on cooking the bird, I pulled it out of the brine, patted it dry and stuffed it with the stuffing. The bird then went into the roasting pan on a rack and some halved onions and went into the oven as per Alex Guarnaschelli’s recipe.
The only change we made to that recipe was not doing the butter and lemon under the skin thing, but going with a trick we learned from Martha Stewart last year that involves soaking cheese cloth in white wine and butter and then putting that on top of the turkey in the oven for the first two hours of cooking. It was a super easy process that resulted in a pretty good looking and tasting bird.