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Out of this World Turkey Brine

Reviewed: Nov. 28, 2011
By far the best turkey I can ever remember! About the only thing I changed was to use a lot more garlic. :) I had a 10.5 pound "store brand" turkey. For roasting, I detached the skin from the breast and put butter and Mrs. Dash in between the skin and meat. I actually stretched the skin back over the meat fairly tightly, tucked it into the neck and held it in place with tooth picks. There were a couple of small "holes" in the skin (from my skin loosening, I'm sure!) and I patched those by tucking in some extra skin from the neck so that the breast meat was "sealed". I sprinkled all the skin with the pickling salt, pepper and rubbed in lots of Mrs. Dash. Wish I had NOT used the extra salt - the pan drippings were too salty for gravy. I cooked it on a wire rack in a roaster pan at 350 for about 3 hours. I started cooking with the turkey covered with foil, breast side down. I turned it over to breast side up half way through my cooking time. I left it uncovered at that point. I turned the oven to convection for about the last 15 minutes. The whole turkey sat on a serving platter covered with foil for about an hour and a half before while being transported to my Moms. (It was Norman Rockwell beautiful before slicing!) When I cut it, it was still hot, and wonderfully moist. Can't wait to try it on the smoker. I will be picking up extra turkeys to put in the deep freezer while they are on sale for the holidays -- a first for me!
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