Ever calculated the number of turkeys you’ve roasted in your lifetime? I’ve done one for Thanksgiving and another for Christmas every year since 1981. That’s 72 turkeys! Thus I decided Thanksgiving 2018 would include no turkey at all. For our annual dinner party, I imagined serving Parmesan Crusted Salmon for the main course. Well, well, well. Mr. Fox was not pleased with my fishy idea. “I want leftover turkey for sandwiches,” he cried. So turkey number 73 will appear on our table this week, lovingly rubbed with fresh herbs and dry-brined with kosher salt:
On Thanksgiving Day, I’ll roast this turkey with apples and onions. Not only do the apples and onions add tremendous flavor to the gravy, but they thicken it, too, without a speck of flour or cornstarch. You can do the same for your roasted bird. Just follow this recipe: Roast Turkey with Braeburn Apple Gravy.
And that’s all for today, folks. I’ll film the roasting of the herb-rubbed, dry-brined bird on Thanksgiving Day. Well, that’s the plan, anyway!
Here’s the recipe for the herb rub and dry brine: