Yep, it's that time of year again; time for the unveiling of the LA Times Brine Bird!
We have been using this same recipe from the Los Angeles Times for, I think, six years now, and it results in the best turkey you ever ate. The best part about this is it comes out perfect every year and all it takes is maybe a half hour of preparation Monday morning. You clean it, salt it and bag it on Monday, turn it on Wednesday, unbag it Wednesday night and stuff and cook it Thursday morning. The result is the juiciest, tastiest bird you ever ate.
It's not complete though till you carve it. I take my carving instructions also from the LA Times. The same year the LA Times put out the brine recipe, they put out a video on how to carve a turkey (you can still find it on line) and I started following it. This year's bird did not want to cooperate, but I managed. The result is a plate of meat that can't be beat. Instead of dry slices of meat, you get big juicy chunks; the perfect way to display and consume the brined bird.