Other Such Kitchen: Turkey Recipes 2010

It now being time to pick out The Bird for next week and schedule his thawing, brining, and roasting, I’m posting the recipes and schedule that will be observed in The Other Such Kitchen.

Last week, during the Turkey Test Run, I rigorously adhered to The Pioneer Woman‘s recipes. You guys, she is brilliant. And empowering. And red-headed. Which contributes to that empowering thing for me. Like: if she can cook these masterpieces and she has the same color hair as I do, then surely I can do it, too. That’s just Logical Reasoning 101. And so far, I have managed to follow every recipe of hers to tasty delightfulness. Thus scientifically proving the red-headedness logic.

Anyway: the initial bird brining adventure having resulted in success, and my anxiety level having plummeted, I’ve decided to switch it up some for Thanksgiving. After reading dozens (DOZENS) of brine recipes, I’ve taken some ideas from here (Martha), some from there (Food Network), others from yonder (PW), some randoms from where-else (Google), and am excited about the next installment of The Bird!

Additional note about the brine: the ingredients used add only a very subtle flavor to the turkey, but the brining process yields an incredibly moist and tender bird. Do it. Trust me. Don’t ask your mom/grandmother/mother-in-law what she does. Just brine it. The additional work is minimal compared to the result! So . . . BRINE IT. Go with the recipe of your choice, but BRINE IT.

B-R-I-N-E   T-H-A-T   B-I-R-D.

Okay? Thank you.

Now then, The Official Other Such Brine for The Bird, Thanksgiving 2010 Edition (with roasting guidelines from The Pioneer Woman):

Official Other Such Brine for The Bird, Thanksgiving 2010 Edition

Also, it’s not just about recipes for me. I need notes about what to do when. Precisely (or as close thereto as possible) when. I am that tightly-wound. Therefore . . . BONUS—-a schedule from thawing to serving:

The Other Such Kitchen: OCD-Friendly Turkey Schedule 2010

Now, go forth, select your bird, and let’s brine and roast together next week!!