His method of preparing turkey is to remove the wrapper, rinse the bird and put it in a five-gallon bucket. He then covers it with water and adds two heaping handfuls of Kosher salt for each gallon of water. This then sits covered for a day. He did that yesterday. Today he removed the bird and poured out the brine. He removed the neck and giblets from the interior. He rinsed the bird inside and out and returned it to the bucket. He rubbed the interior of the bird with our fresh rosemary and added more to sit inside it. He then cut six key limes and two lemons and placed then into the bird. He added approx. one-half cup of apple cider vinegar and covered the bird with cold water and added two handfuls of Kosher salt and one handful of dark brown sugar for each gallon of water.
That will sit on cool back porch until Wednesday when he will drain the brine and add fresh rosemary and limes and lemons and brine.
He prefers to roast by placing the bird in a very hot oven and then soon turning it down to 250 degrees and letting it roast most of the day.
I have tasted other people's turkey and did not care for it overmuch. I love his! It is one of the reasons I keep him around.
