Give me a minute to find a flight.
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oops! Cooking while tired and/or while doing too much is hazardous. Iâve made many such mistakes over the years.
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How about a dry brine/ salting for a day or two? Thatâs what I did here.
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This Turchetta sounds amazing! and yes, broccoli rabe essential. Thanks so much! I hope to get the energy to try it.
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LOL. You know you would be very welcome. I have plenty of short ribs.
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I love this idea!
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You could brine it in advance, though youâll lose the crispy skin â if thatâs important to you.
You could try a higher temp for a shorter period of time, or a lower temp for a longer period.
Also, mayhaps some advice here, here, or here:
Good luck! 
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I remember you made this a couple of years ago. Delicious idea!
(Missy Robbins used to have it a thanksgiving order special at Misi, in addition to regular porchetta, plus a pile of traditional and italian sides and desserts that all sounded amazingâ I tried to convince a friend to order it, but she went with Momofuku that year, which was also ridiculously good but no turkey involved.)
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Re brining, thereâs previous discussion you might find of interest, for example below threads.
Re vodka situation, likely story - but good save 
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HmmâŚI wonder how turkey thigh bo saam would beâŚmaybe next yearâŚ
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Low and slow aka reverse sear, maybe after a short brine (if it wasnât a pre-brined breast).
175F for 8-9h per the WaPo, or anywhere from 225F-300F for less time.
If you care about skin for eating or appearance, blast high heat at the beginning or the end (beginning is easier to prevent overcooking, I think).
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Butter-soaked cheesecloth always worked for me. And use your own thermometer- that pop up thing is set to 170, which is far too high and will result in a dry shingle in the shape of a turkey breast.
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One of the few places youâll miss the pork, I think (though the ginger scallion sauce is traditional with white cut chicken, so it will definitely be good with turkey!)
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Seems to be solved by air drying; uncovered in the refrigerator for the last 24 hours of the 'brine".
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Yup, lots of different options and suggestions for @mig here
True; hereâs a question thatâs probably also been answered before; what can you do to a pre-brined turkey that might be interesting and accepted by folks expecting something fairly traditional.
I have a brined breast; someone else is frying a whole turkey
I will check your turkey breast links for something!
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Plans have solidified and they are not too different from what I posted in October.
4 pound turkey breast will be dry brined and roasted
Small ham, slathered with Dijon, soy sauce, and a dash of maple syrup (mainly for the son who doesnât like turkey)
Roasted garlic mashed potatoes
Gravy
Green Chili Corn Casserole
Shaved brussel sprout salad
Curried onions
Sweet potato pie (mom is bringing) plus ice cream
My son is getting off work early on Wednesday and is coming over to help make the corn casserole, brussel sprout salad, gravy, and curried onion. Thursday Iâll have time to trot with the turkeys, then throw the meat in the oven and make the mashed potatoes. Goal is to have leftovers which for me are a main purpose of the whole thing.
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Oooh, your idea for the chard sounds great. We have some last-of-season chard that ought to shine in this preparation.
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The great grandma and grandmother (they lived together) lived by the butter soaked cheesecloth-monsterbird-in-the-granitewareturkey roaster method. The kitchen in their L.A. apartment was always hotter nâ hell at Thanksgiving when we visited. Traditional âAmericanâ Thanksgiving. Not a Finnish thing on the table except for the silver service from Finland. I couldnât tell you how âmoistâ the turkey was as I didnât eat turkey then. 
Iâm having sous vide turkey Tetrazzini (turkey from the freezer and Sunset magazine recipe from way back when), steamed or roasted broccolini, and pumpkin bread on this yearâs table, all tomorrow evening. Family will be scattered starting tonight.
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