ROASTING AND PUTTING UP TURKEY

As in Thanksgivings past, we did two turkeys (so far anyway if I find some clearance birds maybe more, ha).

I found a "fresh not frozen" all natural turkey at our local grocery store.  This was about 13 pounds. 

Dry brining a turkey

Once again, we did our dry brining technique.  We dry the turkey once out of the package, rub it with duck fat and then rub our "farmhouse blend" seasoning (as we call it), all over outside and under the skin.

Then we put it in the fridge for a couple of days max.  The skin tightens up and the moisture is locked in.

Roasted turkey with duck fat

After it came to room temp, we rubbed it down again (with some butter this time) and then roasted it at 425 for an hour and a half.  It comes out beautifully done.

Putting up turkey meat

After it cooled down, it was my turn.  I pulled all the meat off and then measured it out into packed, two cup portions.  After each vacuum bag had the turkey in it, I weighed them all and picked out from some and added to others so they were all about the same.

Vacuum sealed turkey

We ended up with six bags (one off camera here), a little over 1 lb each, of mixed dark and white meat.  I vacuum sealed them all, labeled them, and put them in the freezer.  We'll use these to make turkey casseroles, turkey pot pies, turkey noodle soups, etc. throughout the year.  If we can find a sale on them and it's a good enough deal, we might do one or two more.

Hope you all ate some good food this weekend!