Brined and Roasted Whole Turkey

Too much work. Get Morton Tender Quick. For a 16-20 lb bird use about 1-2 cups in water to cover. You can put in an old refrig if you have one or do what I do and put the frozen bird in a cooler of the right size. Make sure it is covered with the brine. If using a cooler add ice to the brine a couple of times a day after it thaws. Leave in the brine for 2-3 days then remove and throw out the brine. Put the bird back in the cooler and cover with fresh water and ice. Add ice as needed and soak in the water for 1 day. This lets the salt equalize and removes any excess on the outside. Take the turkey out of the water 1-2 hours before roasting and pat dry. Let it stand a bit so it isn't so cold when you put it in the oven. You can stuff it if you want (I usually bake my stuffing in a separate pan). Don't use a salty rub the meat will be salty enough without it. I usually rub the turkey with veg oil and reduce the recomended oven temp about 20 deg. The brined turkey will be done about 30 min to an hour faster than the directions say (the meat companies are just scared of lawsuits I guess). The salt brine has already killed any bacteria on or in the bird, so no fear. I've also used this method on 20-30 turkeys that I slow smoked at 220 deg in a Texas style bbq pit over the years and never had a problem just compliments. This turkey will be more tender, moist, and taste better than any turkey baked to the package directions.

Brining the turkey made all the difference in the world! Definitely a keeper.

My turkey was self-basted (pre-brined), so I didn't need to brine, but otherwise just did the melted butter, pepper and a bit of salt on the skin, and stuck 2 tablespoons under the skin over each breast to keep it moist - absolutely delicious, plain and simple, and used the drippings to make gravy. This was actually my first time cooking turkey. This one turned out much better than the second turkey I made with a cooking light magazine recipe.

My turkey was done on the outside but not done closer to the bone. I had a 12 lb, turkey in for 3 hours and followed the directions, I had to put it back in for 1 hr. 30min. I wouldn't brine it again.