Not to gloat, but I ROCKED the Thanksgiving table with this turkey! It was my first ever, and I don't need to look any further. After brining, I rubbed the bird down with melted butter, salted and peppered, then filled the cavity with a mixture of orange juice concentrate, cloves, 3 garlic cloves, celery salt, and onion powder (kind of an experiment). I'm not sure which, that or the brining, flavored the meat so beautifully. Regardless, it made the meat, even the white stuff, moist and chock-full of flavor. And the gravy? Don't get me started! Like I said, I'm the self-proclaimed hero, and everyone else agreed. Oh, and I roasted the bird in a Reynolds Turkey Bag and let it sit for 45 minutes before carving it.
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Not to gloat, but I ROCKED the Thanksgiving table with this turkey! It was my first ever, and...