Turkey breast, steamed asparagus with hollandaise sauce, mashed potatoes, stuffing, cornbread rolls, blueberry pie with gelato. I dry brine my turkey - kosher salt, black pepper, turmeric, parsley flakes, sage, thyme, rosemary. Pull back the skin and rub it all over. Put the skin back in place held by toothpicks. Put in a plastic bag in the refrigerator for minimum of 8 hours. When ready to cook, rinse it off, dry with napkins and let is sit for ½ hour. I cook it in a brownie pan with the breast side up so the fat goes back into the meat. I use a skewer to hold it that way since it will not sit up that way on its own.
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