Not wanting to pay a premium for a duck I ended up buying a 10 some odd pound turkey.
It's not far off from Thanksgiving so it's in the refrigerator thawing out.
Should take a couple of days.
Once this is completed I'm going to wet brine it in a mixture of salt and curing salt.
A very light cure nothing heavy.
This should continue up until Thanksgiving day.
Then it'll be cooked as usual.
I might even pull it out of the refrigerator for awhile because it's so cold out right now.

We are deep frying as usual.We found a Bell and Evan’s at 14.5 pounds for 52 bucs.Mind you the peanut oil is at 22 dineros/ gallon.We use about 6 maybe 7.That’s 200 bucs.I think I might invest in peanut oil !For the last 5 years we have been putting the bird neck down and butt up.More even finish I believe.So after bird is done we throw in two or three baby suckling pigs so as not to waste the oil.My one nephew will take it to his place and use it in one of his converted rigs that use the oil for fuel.The wife will not partake in the pig part,she says they are to “cute”.She has no problem eating a ham sandwich.The best pork I have made,and the best chochoronis (pig skins).

Got up this morning and checked the turkey.
Water temperature was at 40F and it was thawed out.
Took the outer plastic wrapping off.
The giblets came out and there was ice still inside.
Measured the amount of water it took to cover the turkey while thawing.
It came out to just a little over 1 1/2 gallons.
Weighed out 4.5 ounces of insta cure #1 and the same of white sugar.
Mixed it in with some warm water to dissolve and put the rest of the water in cold with ice cubes as well.
Put turkey in the food grade kettle and placed back out in the cold with weight and lid on the bird.
This stainless kettle will not rust it is 18/10 stainless steel AKA 304.
I use these kettles for all my brining.
It will go into the refrigerator soon and give me 4 days of curing.