The Thanksgiving feast came and went. It was highly successful and everyone left stuffed and happy. The bird turned out perfect. The 48-hour brine, reducing the salt to 3/4 cup did the trick. It was not dry; it was not mushy; it was just right. I understand the bird could just be done in a 24-hour brine with 2 cups of salt, but I wanted to do the 2-day brine, more out of convenience than anything else. I will say that it did eat up a lot of valuable refrigerator space. Keeping the refrigerator organized and accommodating all the pre-prepped dishes, was probably the single hardest task of the whole meal.
Also, while I did a lot of research on the preparation of the bird, I will say that I should have dedicated a little more time to how to carve a bird. I was a bit at a loss. Now we are in the leftover stage and should probably be eating it over the next few days, with the help of 5 others who are our guests for the weekend