I love Alton Brown’s Brined turkey. In fact it’s the only way I make it these days. I have managed to convert my mother in law.
Step 1: make the brine
Step 2: unwrap and wash the turkey. This is more complicated than it sounds. You have to untruss the legs
Take out the giblets
Take out the neck
Wash out the cavity
Pull out the plastic thing
Wash the whole thing inside and out
Step 3: put the neck and giblets in a pot for soup
Step 4: Start quartering the turkey. It is a lot like carving a chicken except bigger. Here are some step by steps. Use care but you will be fine
It is going to take a little more muscle to dislocate the hips and shoulders
Once the hip is dislocated it is fairly easy to completely remove the quarter
Repete with the other side
The legs and back are the easiest. For the breast quarters, you have to cut along the keel bone
Step 5: Add to a food safe bucket and top up with the brine
Alternately – buy a ready to go turkey breast and make a 1/4 batch of brine to soak it in.
Brine for 24 hours.
At that point, I will bag three of the four quarters in freezer bags and put them in the freezer. I will roast the last quarter for supper tomorrow night.
The rest of the bones and the neck are currently making two big stock pots of soup. I added 1/2 onion to each and a stalk or two of celery.
So… my $23 turkey will make four roast turkey dinners and likely four soup night dinners with left overs. Best deal on home cooking you will see all year.
A word of warning though. You are brining then freezing raw meat, so this only works on fresh turkeys. Previously frozen ones you have to roast the whole bird then freeze the quarter after they are cooked. It is still good, but not quiet as nice.