The LARGE size Ziploc storage bags, bought at hardware store, sufficed for my 16 lb Turkey, in case anybody wonders (as I did, while looking at the options). The JUMBO size would be needed for a 22 pounder.
Good point MMH, I was thinking brine first before spatchcocking just for storage purposes, but spatchcocking for the backbone beforehand is a great idea, as long as your not planning to brine and store in a plastic bag.
Thank you all so much! I powered through the spatchcock (even with a partially frozen bird) and literally crawled onto my kitchen counter and did chest compressions on the bird to break the bones (I'm a nurse)- it's now in the brine and it will be what it will be! Thanks for all of the advice!!
A great remedy for the storage issue comes from Lynn Rossetto Casper. She recommends putting the turkey & brine in 1 of those giant zip loc bags & placing that in a cooler. Pretty cool.
Sarah, I would brine the turkey today! (get moving!), then late tomorrow (night), spatchcock the turkey and leave it in the fridge (uncovered) to dry overnight (giving you that extra crispy skin). That gets you to Thanksgiving for roasting. Just my two cents.
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