I have the secret. You cannot ruin a bird...you can't overcook it. If you do slightly overcook it, the dark meat will be finally done completely...if you know what I mean..ever turkey you have ever seen has it. You will not see the streaks of uncooked dark meat. The secret, a five gallon bucket and a 20 pound bird...(size does not matter). Brining is it. I will NEVER do a bird without it. This recipe is perfect...but brining makes it completely fool proof. 3/4 cup sugar, salt, tablespoon of pepper, cup of boiling water per gallon of water for brine. You melt the sugar and salt in the boiling water, put it in the water to make the brine. I use about half a gallon of ice to keep the water good and cold..then put the bucket in the fridge. The first time my wife saw that, she freaked. Now she just parts the red sea (full refrigerator) and removes a shelf or two. Brine is the secret...no way to mess a turkey again.
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I have the secret. You cannot ruin a bird...you can't overcook it. If you do slightly...