I only brined the three hours due to lack of time (if you don't have a large enough stock pot, a cooler will work). This guide is fantastic!!! Before I put it in the oven I melted a stick of butter and poured it all over the bird. With about an hour left I flipped the bird, breast side up, and poured another stick of butter all over the bird. I basted about every twenty minutes. While the bird was resting, I poured the drippings in a pan, whisked in about a cup if flour, and a pinch of pepper ad sage. This was a huuuuge hit for Christmas!! We normally deep fry our turkeys but this was so, so juicy!!
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I only brined the three hours due to lack of time (if you don't have a large enough stock pot,...