So... we bought a fresh turkey from our local butcher - fresh in that it had never been frozen or processed.
During my brining process - much to my wife's dismay - we found that the turkey was at 68-degree's for about 6 hours before we put it back in the fridge to lower it below 40...
I roasted it today and it turned out most excellent - very moist, crisp skin etc.. etc... We cooked it to a median temp of 165...
During my brining process - much to my wife's dismay - we found that the turkey was at 68-degree's for about 6 hours before we put it back in the fridge to lower it below 40...
I roasted it today and it turned out most excellent - very moist, crisp skin etc.. etc... We cooked it to a median temp of 165...