Mommy Dearest 厨房 - 焗火雞

Rest for 20 min before serving 

11 lber , 180 degrees C , 1 hour 45 min 

Pat dry n rub w butter 

Take out , rinse n drain dry 1 hour before roasting

Brine in fridge for 18-24 hours

Make sure whole turkey is submerged in the brine 

4 quarts water to 1 cup kosher salt , add citrus n whatever spices you like 

一年都唔會做多過五次的火雞，自己煮好moist , 最重要足夠儀式感！