Christmas Turkey 2017

This year, I wet brined the bird, having bought it fresh from boucherie Notre Dame. The brine was a 1 1/2 cup of course sea salt, a Tbls of cracked pepper, fresh thyme, sage and rosemary. It was left to brine overnight and removed just before roasting. The bird is 15lbs, so should require 5 hours at 325F. I also received a fancy new broiling pan as a present.   The bird was loosely stuffed with lemon slices, and more herbs as above. I also drizzled it with bacon fat from this morning’s breakfast. I poured two cups of chicken broth into the pan, to help with basting. The bird starts flipped over, to encourage self-basting from the fattier under-belly of the bird. At 90minutes I’ll remove it from the oven, flip it over and baste it. I will also lower the heat to 325F. 

The bird will come out 90 mins from 13h10 for basting and to be flipped. I took the opportunity to empty and clean the brining vat, and clear and clean the kitchen counters.