Share a little about the ingredients and techniques used to create this dish/item. I began my turkey two days in advance by salting him. It's a little uncomfortable to have a big bird laying out "sunbathing" in the fridge for two days (and the smell is quite gruesome), so luckily, I had another unused fridge to pop him into. What are you most proud of? My new found carving skills. What advice would you give someone starting this project? Fresh, never frozen birds are the way to go, if able. I ordered him fresh from an organic farm about three weeks in advance, and the total was under $30.
No completed Q&As yet.