Turkey Time: How to perfect your Thanksgiving bird

The countdown to Thanksgiving is on. Three weeks to the biggest culinary spectacle of the year, when some lucky souls get to host Thanksgiving dinner for the family. It’s a great honor and a huge responsibility — the bird, the sides, the desserts, the fancy setting. Let’s face it, Thanksgiving dinner is a lot of work. Did I mention the dishes?

One thing is certain: Turkey is the star of the show. You simply have to get the turkey right. This begins with preordering a quality turkey. Ohio-raised Bowman & Landes turkeys — available in many places, including Keller Market and Cafe — or any locally raised turkeys like those from Richardson Farms, need to be ordered very soon, or you could miss out.

After years of preparing the turkey every way possible, the question is always: “Which way is the best?” The answer is clear to me, as well as to my barbecue genius friend Larry — dry-brining the bird is the way.

I have tried most possible methods, with the exception of Julia Child’s cheesecloth method, and have come to the conclusion — supported by the likes of Alton Brown and many renowned chefs — that dry-brining the turkey three to four days in advance is the easiest and best way to achieve a perfect Thanksgiving turkey.

The next decision: What’s the best way to cook the turkey? Spatchcock turkeys, my preference, cook for 30 minutes at 450 degrees, then 60 minutes at 350 degrees, depending on size, and can be done in an hour and a half — maybe two hours for a 20-pound bird. Whole turkeys cook at 500 degrees for the first 30 minutes, then 350 degrees for the remaining time. Allow 15 minutes per pound, and a little longer if stuffed. The turkey is done when a probe in the breast reads 165 degrees. My mom would always remove the turkey from the oven at 155 degrees, which resulted in a very juicy turkey — and I am still alive to tell you about it. Either way, let the bird rest for 20 minutes before carving. The temperature will continue to rise about 5 degrees, which is why I remove the bird at 160 degrees.

Best of luck to you all, and happy Thanksgiving. As always, I urge you to eat fresh, dine local and be happy.

Karl’s Dry-Brine Thanksgiving Turkey

Dry brine ingredients (for a 20-pound bird) Hint: Use about 1 tablespoon of salt for each 5 pounds of turkey.

• 4 tablespoons coarse kosher salt

• 1 tablespoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon thyme

• 1 teaspoon sage

• 2 tablespoons freshly zested orange or lemon

How to dry-brine the turkey

Three days before the meal: Prepare a fresh turkey by removing the giblets and neck, then pat dry the inside and outside of the turkey with paper towels. Set the turkey in a disposable aluminum pan or roasting pan. Combine the brine ingredients in a bowl with a whisk. Separate the dry brine mixture into thirds. Rub one-third of the salt mixture inside the turkey cavity. Rub one-third under the skin of the breasts, being careful not to dislodge the skin too much. Rub the remaining third over the turkey skin. Cover the turkey loosely with plastic wrap and refrigerate for two days on the lowest shelf. On day three — the day before the Thanksgiving meal — remove the plastic wrap and refrigerate an additional day uncovered to remove moisture from the skin. This results in a delicious, crispy skin.