I have struggled with Turkeys all my life...so did my mom, who was a really good homemaker and cook. For a long time I've cooked them in a sealed foil tent to hold in the moisture and flavor, basting at the end to get some good sizzle on it. This year I brined with this recipie (being very liberal with the quantities of ingredients, as it was a 20 lb bird) and then baked it in a tent, as usual......oh my goodnees. I will never not brine again. This is outstanding. Have a gourmet cook in the extended family, and my nieces and daughter were all comparing this bird to his (which are a seriously religious experience to eat, but I suspect he goes to a lot of trouble)... For the little bit of extra work involved, this is a superb way to treat a bird.
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I have struggled with Turkeys all my life...so did my mom, who was a really good homemaker and...