Wild Turkey (young farm grown turkey)

There is no tofu-turkey here. I'm all about the meat this year :) I've never even tried the tofo-tukey, but I love turkey so I wouldn't ever....Ha



Dry Brine Roasted Broad breasted White Turkey (pretty sure I want to do this one)

For dry brining;
1 whole fresh or thawed frozen turkey (half day to unthaw). Mine will be white and brown meat, because I like brown too :)
coarse salt and ground pepper
2 teaspoon coarsely chopped fresh thyme

for roasting:

3/4 cup finely chopped fresh sage, plus 6 sprigs
1 tablespoon finely chopped fresh thyme, 12 sprigs
4 tablespoons unsalted organic butter, softened
3 dried bay leaves
2 tart granny smith apples, 1/2 inch thick (cores reserved)
1 onion, quartered
2 celery sticks, sliced crosswise into 1 inch pieces (i have diced)
2 cups water, plus more if needed

1. Dry-brine the turkey: one day before toasting, rinse turkey inside and out; pat dry with paper towels. Mix together 1/2 cup salt and the chopped thyme, and season with salt and pepper. Rub salt mixture on the following turkey parts in these amounts: cavity (inside the body-where dressing goes)(2 tablespoons), legs (1 teaspoons each), breast halves (2 tablespoons each). Gently separate skin from breast. Rub remaining salt mixture under on each side. Transfer to a deep pan, and cover with tin foil. Refrigerate for 24 hours.

2. Drain accumulated juices from cavity, and pat inside of turkey with paper towel. transfer to a large roasting pan fitted with a roasting rack, and place breast side up. Bring to room temperature (2 hours), pat fry with paper towels.

3. Roast turkey: Preheat over to 450, with rack in the lowest position. Tuck wings under turkey. Stir chopped sage, thyme into butter, and rub over outside of turkey. Fill cavity with herb sprigs, bay leaves, apple core, and onions; tie legs together (large legs). Place neck and giblets (usually in a bag in the cavity) in a pan. Add water to pan.

4. Roast turkey for 30 mins. Baste with pan juices, Reduce over temperature to 350; roast, basting every 30 mins, for 1 1/2 hours more. Rotate pan, and add more water if pan is dry. Tent turkey with foil, and roast until thermometer inserted into the thickest part of the thigh reaches 160 for 1 hour more. Let turkey stand for 30 minutes before transferring to a platter for carving. Reserve pan with contents if making gravy.