How are you making your thanksgiving turkey??

[vantastic]

I just found out I get to cook the turkey this year. I've heard good things about brining, and from what I see on google, it doesn't seem too bad. I've never cooked a turkey before, so I'm looking for something pretty failproof, does anyone have any suggestions??
i am DEFINITELy not going to be frying this as a pot of oil sounds like trouble.
spill the secret family recipes plz

edit:
thinking about using this recipe:
http://www.foodnetwork.com/recipes/a...ipe/index.html

[artificialswedner]

Because I don't have a container big enough to brine my turkey, I instead did a dry salt cure (similar results to brining and much less labor intensive). I got the turkey on Monday, washed it, then sprinkled it liberally with kosher salt. I then put it in a large Ziploc bag and it's been in the fridge every since, apart from turning and massaging the bird. Tonight, I'll take it out of the bag and leave it uncovered in the fridge overnight. Tomorrow, all I have to do is brush it with butter/seasoning and roast it. Very excited.

It's too late to do the dry cure, but you can definitely still do a brine. I think it only needs to soak for 8 hours.

[bggrthnjsus]

brining it, herb buttering the skin, and roasting it deliciously

i have this awesome d'artagnan organic free range bird...it's only like 8 or 9 pounds though, but everybody has told me these are really good

[vantastic]

Originally Posted by bggrthnjsus

brining it, herb buttering the skin, and roasting it deliciously

i have this awesome d'artagnan organic free range bird...it's only like 8 or 9 pounds though, but everybody has told me these are really good

looks like im going to brine..
herb buttering skin..is that like separating the skin from the flesh and sticking herbs and butter in there? or just smearing it right on the skin

[bggrthnjsus]

Originally Posted by vantastic

looks like im going to brine..
herb buttering skin..is that like separating the skin from the flesh and sticking herbs and butter in there? or just smearing it right on the skin

gonna separate and smear in there

plus rub in olive oil on the outside

[K0ll]

Thats what Im doing (the alton brown one)

Currently been brining for the past 12 hours. 22 lb bird, bout to take it out and start cooking

[De7|ro|i7]

That good eats recipe is the way to go. I do it every year. Came out great...





I also recommend his gravy recipe...damn that was the best gravy i ever had...

http://www.foodnetwork.com/recipes/g...ipe/index.html

it looks bad, but it tastes so damn good....



Meant to post pics of the whole process since I did it on Sunday but forgot until I was 1/2 way though. Will post next year

[Bapes]

I know it's late but if it helps any last minute ppl who are lost, martha stewart's thanksgiving cookbook is free for download

[BethComesFromAbove]

We're doing the Good Eats recipe as well, and did it last year with great success, so I'll throw in another recommendation for Alton Brown's brine.

[domonbaylespam]

Also doing a modified version of the Good Eats recipe

Brining with a lemongrass/citrus/brown sugar brine, then herb butter coating and roasting.

Its in the oven now, smells quite wonderful

[vantastic]

the recipe was definitely a good idea, the turkey came out really good
although, i think im just not a big fan of turkey in general cause everyone else seemed to enjoy it more than i did

happy thanksgiving everyone