We weren’t sure what to expect for our first Thanksgiving in Seattle. Josh wanted to buy a few rotisserie chickens, but I refused. Thanksgiving without family is sad enough, but Thanksgiving without turkey would be…unfestive.
So, with some trepidation, we bought a 6 pound frozen turkey. Two of Josh’s friends were in town, and none of us had ever cooked a turkey before.
We Googled the entire process, and somehow made it happen:
Open turkey packaging. It will be slimey and gross, so do it over the sink.
Excavate the cave-like innards of the turkey cavity. This too will be slimey and gross, so make sure the garbage disposal is reachable.
Wash out the turkey guts with warm water. Probably not a necessary step, but you’ll feel better if it at least gets a rinse, since there were some nasty things hanging out in there.
Fill a garbage bag halfway with 1 part salt, 8 parts warm-to-hot water. A bucket or large bowl would probably be better, but our 2-person household has no such thing. Place the turkey in and check that it’s completely submerged.
Keep the turkey in the fridge overnight in the salt water solution.
12 hours later…
Take the turkey out of the salt water and rinse it off. Then place on a broiler sheet and start the spiceage. Rub some olive oil all over the skin and cover with a mixture of the following spices:
Montreal steak rub
Cut up apples and stuff inside turkey. We hoped this would keep the inside from drying out. I don’t think it really affected the meat, but baked apples ended up being a tasty side dish.
Bake at 350 degrees for 2-3 hours.
3 hours later…
Carve up your delicious Thanksgiving turkey.
Enjoy feasting with friends. Stuff your face. Guzzle wine. Repeat until food coma commences.
The turkey had a cajun jerk style rub with an Indian flair. Good stuff. We’ll try it again next year!