Fabulous! This was my very first turkey, and I am shocked how great it was. (Don't tell my mom, but it was better than her's, and she's been cooking up Thanksgiving Turkey for years!). I did follow the advice of other reviews and brined my turkey for about 13 hours (24 is supposed to be better, but we didn't have the time) in the juice of two lemons and oranges, plus 1 cup of kosher salt and 1 cup brown sugar for every gallon of water it took to cover the bird, along w/ some fresh rosemary and pepper. I also followed another reviewer's suggestion to soak the spices in the olive oil over night before greasing the turkey. I did use 2 bottles of white wine (some sav blanc 2 buck chuck from Trader Joes) instead of water. I also had to use dry basil instead of fresh because the (four) grocery stores I went to were out of fresh basil, and my brown thumb can't grow it at home. Other than the brining prep work, wine instead of water, and dry instead of fresh basil, I stayed true to the recipe. I have heard that if you cook the turkey breast side down first and then flip it later you get a moister turkey, but I just cooked my breast side up the whole way and tented some tin foil over the turkey when it was sufficiently brown (between 1-2 hours of baking). We also stuffed the turkey w/ stuffing from Harris Teeter's (NC grocery store) La Brea bakery. We ended up having a delicious 16 lb turkey for Christmas that our friends are still raving about! Thanks for sharing!
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Fabulous! This was my very first turkey, and I am shocked how great it was. (Don't tell my...