Thanksgiving Dry Run - Herb Rubbed Turkey

[LarryR]

Beeps, why not put the bird on the top in a roasting pan? This way you protect the bird on the bottom and capture all the drippings for some gravy.
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Baba Booey to you all!

[Amphoran]

Beeps,
There are a couple of ways to parse the herb paste recipe.
It states: "...for each part, use 2-3 cloves garlic..."
So as stated there are 10 parts of herbs and other ingredients, so do you really mean to use 20-30 garlic cloves, or am I mis-interpreting something here?

I further assume that a "part" in this case might be a loose handful. Is that close?

I'm hoping to do this Thursday, it looked SOOOOOOO scrumptious!

Thanks,
Mike
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Moderation in all things, especially in moderation
www.amphora-society.com

[Beeps]

LarryR, I'm not sure why I didn't think of that. I'm going to dig around to see if I can't find a pan, that's a very simple solution.

Mike:

I think the original post can be way better, thanks for the feedback. I'll update my post. Where part = Tablespoon so:

4 Tbs Thyme Leaves
2 Tbs Sage leaves
1 Tbs Rosemary Leaves
1 Tbs shallot chopped (or 1/2 small onion)
1 Tbs lemon zest
1 Tbs dijon mustard

For the above, 2-3 gloves of garlic. If doubling the recipe, 4-6 cloves of garlic to taste. Depending on your bird size you may need to make more, which is what I had to do, so that's why I put it into parts. I think that backfired on me and certainly hurt the clarity of my post.

I got the recipe from Cooks Illustrated where I could not link the actual recipe as I subscribe but they do not allow links to recipes outside their forums. Maybe I can copy and paste but I'm not sure I'm breaking rules.

I'll email them. It's fun stuff I just dumped my birds into the brine!! Pics inc.

[Amphoran]

Beeps,
Thanks much! That clarifies everything.
My 16-pounder is halfway through brining as I type.
Cheers,
Mike
_________________
Moderation in all things, especially in moderation
www.amphora-society.com

[Beeps]

I only had the chance to take 2 pictures in the fray:

Here's when I cracked the lid about 30 mins in to check temps. I was afraid I was going to need to double stack the birds, but 2 15 lbs fit with no problem:


Leggy goodness, meat was about the same as before, moist and tender:


Thanks for all the help. I hope everyone had a wonderful day. I think next I will try pizzas!