you should be sticking a bone dry turkey into the oven for roasting. There should be nothing to rinse off. If you give it enough time to release its juices and then soak them back in, after 24-36 hours you should have a dry turkey that is ready for the oven. ...
Get the dry brine mixture inside the breast cavity, inside the neck cavity, on the top of the turkey, on the bottom of the turkey, under the skin, on top of the skin, lift those wings, lift those legs ... you get the idea. Use a rimmed pan or baking dish that's large enough...
Trussing or tying up your bird will ensure that it cooks evenly and the wings and legs don’t get cooked too quickly and get dry. Take some butcher string and tie the wings so that they fit snug to the bird. Tie the drumsticks together as well. For a short video on how to truss ...
I wanted fried rice to go with my chicken, and I wanted some cilantro and parsley for garnishing. Those were the 3 components, so I wrote down roughly what I wanted to do with each one of them, how to cook them, how to flavor them, etc… 8. Plan your presentation...