Cooking & Baking

1) I BRINE THE BIRD FOR 36 TO 48 HOURS, (My brine has salt & sugar along with herbs, (white sage, rosemary, thyme, black pepper, , finely diced purple shallots, parsley, GARLIC , (ALOT of it!), Lemon peel from at least 2 lemons, Onions)
2) ONCE IL TACCHINO is taken out of the bath, I place HERBED SAVORY COMPOUND BUTTER, between the skin of the breast and the meat.
3) I then brush/bathe OL'TACCHI in a herbal olive oil/butter blend, (not too heavy just enough to keep the skin moist & allow it to brown when I enter the home stretch of the roasting process)
4) Once finished, I use the drippings to make the gravy adding mushrooms, (usually a mixture of porcini, Morels, Oyster, black trumpet, etc), finely diced shallots, (purple), etc, adding corn flour to brown, making a roux, (medium brown), adding water & a DASH of worcestershire sauce,. I then finish it of with cream or half in half.

I have NEVER had a dry turkey...EVER.