Was a little apprehensive, never roasted a whole skinned bird before. But I brined it for 26 hours in a broth, herbs, onions, salt, sugar mix. Then used an oven bag to keep in moisture. Onions, garlic, herbs in the cavity. Looked rough, but turned out damn tasty. Gravy was fantastic. Legs and wings were a little chewy, but that meat'll get chopped and made into to turkey salad sandwiches. Stock making coming up.

[Linked Image]

[Linked Image]

[Linked Image]

That was my buddy's first bird.

Last edited by Ella; 04/13/14.