The OFISHAL OFISHAL OFISHAL Thanksgiving Thread

Dry rub was sage, rosemary, tiny amount of garlic, black pepper, small amount of salt (because I used lawry’s seasoning salt). I put the turkeys on a bed of onion, apple slices and celery and added stock. I’m sure I’m forgetting stuff here, but I’m pretty tired. I’ve got a great recipe for wet brine that I prefer over dry. It’s in my personal recipe book that I gave my son. If I remember, I’ll get him to send it to me. Salt was not a issue.
24 hours in this. Very good if you don’t make your own.
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