text: So much effort for your turkey, and it didn’t turn out well! So sorry. I started dry brining a few years ago (Williams Sonoma herbed) and have found it to work really well, at least from the reviews from the table. I didn’t put it under the skin though so it washed off easily before I prepped the bird for the oven. Do you think that makes a difference? All you sides look delicious!
  I think it probably does make a difference! Also, I didn’t rinse it … which might be the problem. I had read I shouldn’t rinse it because the skin wouldn’t be as crisp, but I’m thinking I should have rinsed, patted dry, and proceeded. Thanks for your help! Happy TG!!
  I know it has been a few months since this post but in addition to the grill method, check out a maple sweet potato pie with pecan crust and home made maple whipped cream. Yum!
  I know it’s a little out of fashion right now, but I always wet brine. I spatchcock the turkey first so it roasts more quickly and evenly. The drippings are a little salty, but I make unsalted broth from the back and an extras back from my meat market the day before, so I have lots of broth for moistening stuffing and making gravy, etc. if I’m having a big group I make two 12 poundish turkeys. I roast one the day before and my husband takes it off the bone and I use the carcass to make broth. The second one I roast for dinner on Thanksgiving. The small bird cooks quickly so it doesn’t dry out, and there are leftovers in the fridge for sandwiches and to send home with folks.
  The rest of the meal is dictated by family tradition. I used to try new sides, but the family always pouted (gently) until the old favorites appeared also!
  I love this! I’m wet brining this year. Fingers crossed. All of our sides are family favorites for years, too. It’s not Thanksgiving without Alice Waters’s Potato Gratin!
  I love your mom’s Brussels sprouts with grapes–such a great combination! And did I hear correctly–23 people next week! That’s going to be awesome. Happy (early) Thanksgiving, Ali! xox
  Wish you could come, Leigh! Yes, something like 23 people … yikes 🙂 I love the Brussels Sprouts-grape combo, too. I need to blog about that!
  Hi Alex. A dry-brine comment for you. I always wet-brined until last year. My dry recipe calls for baking soda and herbs with the salt. Never had a more delicious, moist and golden bird. We grill ours and ALWAYS take it off grill earlier than necessary, but I’m sure you’re all over rest time, etc. I think it’s about trusting your instincts. We put butter on it (not olive oil) and we also baste because it’s in a big aluminum pan on the grill— can’t sacrifice those drippings! Gravy/drippings not too salty, either. Here is my recipe: Combine half a cup of Diamond Crystal kosher salt (or 6 tablespoons Morton’s kosher salt) with two tablespoons of baking powder in a bowl. Carefully pat your turkey dry with paper towels. Generously sprinkle it on all surfaces with the salt mixture by picking up the mixture between your thumb and fingers, holding it six to ten inches above the bird and letting the mixture shower down over the surface of the turkey for even coverage. The turkey should be well-coated with salt, though not completely encrusted.
  Warning: You will most likely not need all of the salt, in some cases less than half will be ok depending on the size of your bird and your salt preference.
  Transfer the turkey to a rack set in a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours. Dry-brining for more than 24 hours will produce even more juicy and well-seasoned meat. To brine longer than 24 hours, loosely cover turkey with plastic wrap or cheesecloth before refrigerating to prevent excess moisture loss through evaporation. Let rest for up to 3 days.
  * Loosen the skin: Using your hands, loosen the skin over the breast and separate it from the meat, making sure to break through the thin membrane between the skin and breast while leaving the skin itself intact. Loosen the skin over the meaty part of the legs.
  * Season the meat: Rub another 2 teaspoons of the salt mixture into the meat of the legs (under the skin). Rub 4 teaspoons of the salt mixture into the meat of the breasts (under the skin).