Day 2 is a quick one! (see video below) The turkey brined overnight in the outside fridge, fully submerged. I drained her, then put her breast side up on a rack on a baking sheet. She'll then rest uncovered overnight (12-15 hours) in the fridge. This allows for the skin to dry and tighten which makes for a crispier skin when baked.
I'll pull her out tomorrow morning, she'll come to room temperature for 2 hours, and then I'll stuff her with a cut up orange and onion wedges. She'll go in a roasting pan whose bottom will also have onion wedges, garlic, apple cider, and some water, bake for 3.5-4 hours, then rest (covered in foil) for 20 minutes.
Q&A:
1. Why do we bring meat to room temp before cooking? It allows for faster and more even cooking
2. Why let meat rest after cooking? If you cut meat right out of the oven or off the grill, the juices will flow out, flavor lost, and you'll be sad. Resting allows for the juices to pull back into the meat and a better, tastier meal:)
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