This is the second time I have brined a turkey before cooking. Our usual turkey consists of my dad smoking and deep frying the turkey, which he did this year as well. I went and bought a turkey so we could have some leftovers. I had a 17 lb. turkey and followed this recipe as is, but I did add onion and some liquid smoke to the brine. I brined for about 14+ hours, as I didn't have 2 days to wait. I roasted the turkey in the oven for about 4 hours, but I roasted it for the first 2 & 1/2 with the breast side down so that all the juices would drip into the breast meat. The last hour and a half, I turned the turkey over and roasted it with the breast side up, and continued to baste as it cooked. NOTE: I RINSED the turkey thoroughly before roasting. If you don't do this, it will be overly salty! This turkey turned out VERY moist and VERY tender! It had good flavor, but it was just a touch salty. Not enough for me to complain about, but it was there. I would certainly recommend this brine and I will definitely do my turkey this way again, because I don't have a turkey fryer. If I had more time, I would have smoked the turkey too. This one is a keeper, but remember, THOROUGHLY RINSE the turkey after taking it out of the brine!
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This is the second time I have brined a turkey before cooking. Our usual turkey consists of...