I've made this turkey twice. The first time exact to the recipe and found that I was right in my first thoughts that a turkey should always be brined. The brine consisted of 1/2 cup of kosher salt per gal of water and threw in some fresh basil and rosemary and several crushed cloves of garlic. I let soak in the brine overnight. I also tripled the herbs and garlic used melted butter instead of olive oil the second time and rubbed inside the cavity, under and on the skin. used an electronic thermometer and cooked to 175 degrees and let it sit till temp came up to 185 degrees. This way never any mistakes about under or overcooking and works no matter the size of the turkey. everyone said it was the best turkey they ever had and begged for the recipe. think it will also work well without the herbs and garlic in the brine since rub in the cavity and under and on the skin, will try that next time I make this turkey. Remember, for the moistest turkey, "ALWAYS BRINE!!!!"
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I've made this turkey twice. The first time exact to the recipe and found that I was right in...