Tim Love on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.Tim Love on Thanksgiving turkey at the 2011 Food & Wine Classic in Aspen.
I like to soak it for a minimum of 24 hours. And we're talking cold, we don't want it to sit at room temperature, obviously. Nice saltwater brine, I like to use a lot of dried chiles in mine and some fresh garlic. I like to cook it in the love box. It's a chamber with charcoal on top. It creates this really great steamy oven. And then I like to take the turkey, although it's got great salt content from the brine. I like to wrap it with pancetta. Then we season well with garlic and a little bit of salt on the outside and we let it go.