Once again, I hosted the Sunday dinner on Dec. 25.
Saturday night:
Following the recipe
from Alton Brown's
Good Eats Roast Turkey,
I cook up the brine, chill,
then place turkey/brine in fridge,
in a 5-gallon bucket.
To clean the bucket in the dishwasher, I had to disassemble it to remove the top rack. Then put it back together again.
Sunday morning, 11:30am, I pre-heat oven to 500 degrees F.
Since someone else is bringing stuffing, I prepare aromatics only for the turkey: apples, onions, and cinammon, nuke on high with a cup of water for about 5 minutes.