'Tis the Season(ing)

We salted our turkey this morning. It's a nice-sized 17.5 lb. bird. Now it has to sit breast-side up in an air-tight bag the refrigerator till Wednesday morning, when we turn it over for the day. Then Wednesday night we remove it from the bag and let it breathe. All the salt will be absorbed into the meat by then. Thursday morning it goes into the oven upside down for a half hour then gets turned over and bakes right-side-up for the next two hours or so.

This is how we did it last year as I mentioned here before and it was the best-tasting turkey we have ever made. Not too late to try this method yourself.