Fresh turkeys were on for a really good price over Easter. So I bought two small fresh turkeys, both just under 10 pounds each, and froze them.
Pulled one out Sunday to defrost.
I presalted the turkey Monday night and wrapped tightly with plastic wrap.
Tuesday night I unwrapped the turkey and left it uncovered so that it could air dry in the fridge.
This makes for a golden crispy skin.
Our dinner last night was our traditional turkey dinner with all the sides.
Stuffing/Dressing, rutabaga and Brussels Sprouts.
I prepared the Brussels Sprouts my new favourite way – roasted and seasoned with fresh garlic and lemon.
and of course mashed potatoes and gravy.
This turkey was an organic turkey from Rossdown Farms, Abbotsford, BC