1st dissolve salt in a tiny amount of warm water in a significant stock pot as nicely as you can and add about 2 cups of ice to cool the water. After you have the meat off, you can separate the thighs into thighs and drumsticks and carve the breast meat into individual slices. Instead, we prefer to basically shield the breast meat with foil toward the end of cooking if it starts obtaining too browned. Melt 1-2 sticks of fantastic high-quality butter and extra wine and herbs and pour this more than your turkey before cooking (if you desire… you can substitute with olive oil). This approach has become well-liked over the final few years and includes immersing the turkey in a salt-water resolution or dry-brining in salt for a day or so prior to cooking.