How to dry brine a turkey

I love love love Thanksgiving.  It is my favorite holiday.  And I am hosting this year, both friends and family, so we’re expecting a nice crowd of about 8.  But who knows?  If I see anyone in the neighborhood up for adoption Thursday, I might drag them along for our Thanksgiving ride, too (we play Scattergories after dinner–it’s so much fun!).

Since I love to cook, this is absolutely my holiday.  And I prep well in advance so that I don’t get too stressed out on Turkey Day.  I began my preparations on Sunday, FIVE days before Thanksgiving (one can never be too prepared).  I found my Thanksgiving menus from the past 3 years along with my list of To-Do and When, and created my Thanksgiving Timeline of Preparations.  And since I have a vegan friend joining us for the big day, nearly everything is vegan.  Here’s the menu of what I’m making:

Non-vegan:  Turkey with gravy  /  cheese log

Vegan:  gravy  /  ‘Thanksgiving’ rolls  /  pumpkin pie  /  mashed potatoes  /  corn casserole  /  curried fruit  /  sweet potato casserole  /  roasted carrots & parsnips  /  French cornbread dressing  /  chocolate hazelnut-blueberry pie  /  mulled apple cider

Stepdaughter # 2 is bringing chocolate pie, coconut cream pie, cranberry sauce (from a Harry Potter cookbook, no less), and a sweet potato & apple dish.

THAT’S A LOT OF FOOD!

And in case you’re curious, here’s my what my Thanksgiving Timeline of Preparations looks like:

Sunday:

  1. toast hazelnuts & skin.  chop.  toast pecans. chop.
  2. make vegan pumpkin pie–from scratch–& video
  3. start sourdough starter
  4. make curried fruit topping
  5. make vegan pie crust for chocolate hazelnut pie

Monday:

  1. make French cornbread
  2. make turkey rub
  3. roast garlic
  4. make sweet potato casserole topping
  5. make herb/spice mix for ‘Thanksgiving’ rolls

Tuesday:

  1. brine turkey & make video
  2. grate cheese for cheese log
  3. bake sweet potatoes in skin
  4. cut & toast French cornbread
  5. mix together dry ingredients for chocolate hazelnut pie

Wednesday:

  1. slice / steam carrots & parsnips
  2. make chocolate hazelnut pie
  3. assemble curried fruit
  4. assemble sweet potato casserole
  5. prep corn casserole
  6. prep dressing
  7. make sourdough roll dough (bread maker)

Thursday:

  1. make ‘Thanksgiving’ roll dough (bread maker)
  2. bake curried fruit
  3. roast carrots & parsnips
  4. roast turkey
  5. bake sweet potatoes  / corn casserole  / dressing
  6. bake rolls (Dutch oven & solar oven &/or in kitchen)
  7. mulled apple cider (Crock Pot)
  8. pressure cook potatoes
  9. make gravies

Wednesday night will probably be my most ‘stressful’ night in part because I will work Wednesday afternoon and I teach barre that evening.  So by the time I get home & showered, it will be quite late to begin some of the prep.  But the good news in all this is if it doesn’t get done on Wednesday night, it will just happen on Thursday.  And Thursday won’t be all that crazy, despite the long list of things I have to do.  The turkey will take up the largest chunk of time, and while it cooks I can prep other things.  Then while the turkey rests, I’ll bake the casseroles and such.  Should be a fairly relaxed day, all things considered.

Now, about that turkey.  I prepared my turkey this afternoon with a rub and dry brine.  I had a near turklamity while bagging the turkey, and you can witness the look of horror on my face when I thought I was about to lose it.  If you want the rub recipe, it will be posted here.  And here’s the video:

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