I have been brining my turkey for the last 8 years but it is such a hassle that on a whim on Tuesday, I decided to look for a new recipe. I lucked out, in that I had all of the ingredients for this one, including the champagne, so decided to go ahead and give it a try. The changes I made - mixed all the dry ingredients into a 1/2 cup of softened butter & rubbed all over, inside & out, then stuffed the bird with an onion & apples. Normally I cook the morning of thanksgiving but I always run behind because it ends taking an extra hour or 90 minutes to get the temp up to 180 so I also changed things up by cooking the bird on Wednesday. The house smelled so good on Wednesday that I was a little bummed that I had not waited. Even though I cooked on Wednesday, then refrigerated over night and reheated on Thursday, the bird was not at all dried out. I wish that the instructions for making gravy with the drippings would have been included. After searching the internet, I found a really good one (http://www.thekitchn.com/how-to-make-quick-turkey-gravy-thanksgiving-cooking-lessons-from-the-kitchn-161016). I thought the dippings made excellent gravy. When I brine, the drippings are way too salty. One other comment, my brine included 2 cups of bourbon and I loved the flavor it gave the turkey and was really hoping to find a recipe that used bourbon but no such luck when I searched by ingredients. I will use this recipe again next year unless I find one that has bourbon.
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I have been brining my turkey for the last 8 years but it is such a hassle that on a whim on...