Tracey -
About 5 years ago we started brining the turkey the day before roasting in the oven. I really think it keeps the turkey nice and moist. There are many brining recipes but the basic salt and sugar or brown sugar plus quartered oranges, lemons and assorted fresh herb sprigs is what I use.
I might try others - but, brining is the way to go first.
Then, before the crack.of dawn for me because I have a 20 pounder and we intend to eat around noon -take the turkey out of the brine and dry it inside and out. Salt and pepper the cavity and use the oranges, lemons and herbs to stuff back into the turkey.

Loosen the skin from the breast as far as you can reach being careful not to tear the skin. Push softened butter under the skin and add more herb sprigs including sage. If you don't have fresh herbs, I would mix dry herbs with the softened butter first.

Then oil the whole turkey and salt it a little. Take several layers of cheese cloth - enough to cover the turkey like a blanket. Dip the cheesecloth in melted butter/marg. and drape that over the turkey breast side up to start.
I then turn the turkey breast side down after a couple hours. And then back to breast side up for the last hour of roasting. I don't do this alone when it's a 20+ pounder. Just like it takes two to tango - it takes two to turn a turkey - one at the foot and one at the head. Remember, it is hot -so use mittens- Replace the cheesecloth. If it gets dry, use one of the spray butters.

I bake my dressing separately. Right now, today, I am baking my herb bread with the herbs I grew this summer. I can tell you more about that if you want.

I have someone coming over now so I can't continue this. Just let me know if you have any questions. How big is your turkey? I have used the table top roaster pans when it's a smaller bird.

Good luck!

--gloria

I'd not try brining for the first time on The Big Day. Its not rocket science but it is a technique and you have to figure out gravy and stuffing which can be a different process when using a brined bird.

I've thought about going back to the traditional oven roasting but we usually eat early so I'd have to get up at the crack of dawn.

If you spatchcock the turkey, remove the backbone and flatten it so it lays on a rack in 2D instead of 3D you can cook a turkey, brined or not in short order. 2 hours for a 10-15 pounder @ 400*

I do my gravy, dressing and mise en place in bits and pieces the days before and starting from that I can begin with a uncooked, flat turkey and everything else uncooked except the gravy (which i make from roasted stock) and have it all on the table 2.5 hours later.

2 hours to cook the turkey and 1/2 hour for it to rest and bring everything else along.

The flat turkey doesn't even look bad if you chose to platter it and present it at the table.

We do (did, actually, I'm in Canada) roast turkey, gravy, dressing, mashed potatoes, handmade cranberry sauce, turnip surprise, carrots, Brussels sprouts, beans and 7 people.

I grill mine--half fresh turkey breast. No brine, just sage under the skin and butter on top of the skin. Nothing fancy, but delish. Free oven space is a bonus!

Smoke mine in my Brinkman smoker.

I roast mine in the oven the old fashioned way. No brining or salting. I do stuff mine though. It's the exact same way my Mother roasted the turkey and we all love it.
Joann

I use a Reynolds Oven Bag. It's very forgiving, self-basting, easy clean-up, lots of juice to use for gravy and soup, takes less time and the meat is always moist.

-Grainlady

Just plain turkey, stuffed, in a Reynold's Oven Bag & into the big Nesco. Like Grainlady said, lots of juice & cooks faster and always moist.

Stuffed and roasted in the oven here too. No oven bags or flipping the bird...just in a roasting pan and that's it for us. : ) We have added smoked and fried over the years but always roast one in the oven. Love the smell of turkey cooking in the oven. It wouldn't be TG without that. I'd like to try brining one or doing the presalting thing that Ann has mentioned.

David

I brined my turkey last year for the first time and will do it again this year, it makes the turkey so very moist and full of flavor . There are videos and recipes on FOODTV.COM that show you how to do it and I like that I can use rosemary, oregano, thyme and parsley from my garden too. Yum !

Iris

To those that use those bags:
What is the turkey skin like?
Does it render and roast crisp or is it slimey?

metaxa, the skin isn't really "slimy", but it's not as crispy as it would be in the oven, uncovered. I won't eat skin anyway, so it's of no importance to me.

I usually stuff the bird and cook it in my Nesco roaster. It's not as crunchy that way either, but it does get brown and crunchy enough for my mother, the turkey-skin-consumer in our family.

I do brine the turkey if I get a fresh local one, but if I brine a supermarket bird they seem far too salty, no doubt a result of the prior injection of "flavor enhancers", i.e. salt and water solution.

Annie

We do (did, actually, I'm in Canada) roast turkey, gravy, dressing, mashed potatoes, handmade cranberry sauce, turnip surprise, carrots, Brussels sprouts, beans and 7 people.
_______________________________________________

This made me LOL. Do we have a cannibal on the board? Those 7 people must feed a HUGE crowd.

I don't brine but I am rather fanatical about having dark brown gravy, which comes from dark fond.
So, I use a v- roaster and do flip the bird several times. It turns out dark brown and crispy all over and the gravy is a natural dark brown.

I do have a specific recipe I use, Pam Anderson's The Perfect Turkey.
I've been using this for several years and to me, it is perfect.

95% of the time it's turkey breast in the Nesco. I did butterfly one once and it was great. Not as forgiving as the roaster though so if I think I might doze off, it's Nescotime. I've meant to try a bag but no real need for it. The roaster works very much like a bag.

I've never flipped it but might try that once. I read differing opinions on whether it actually is any better or not. I might give it a try this year and get an idea unless I decide to do a butterfly.

I too was wondering what goes on up there in Can-nibal-ada. Do you serve people with maple syrup? ;)

No fava beans at Thanksgiving!

I thought this was a cooking forum, not an English major's forum!!!
Snort.

Thanks for the info.

If I brine I've got to do it at least the day prior so I can dry out the skin (after rinsing well) in the fridge overnight.

Otherwise I find a brined bird, chicken or turkey, has flaccid skin and that is a no no around here.

Just me, one dog, and seven cats.

The bird will be first done on a Weber grill. Charcoal with some hickory wood... indirect heat. Wings for snacks, breast meat for sandwiches, and the rest with carcass will be boiled for chili meat.

Dolly dog gets all the skin unless I nibble some extra crispy parts. Cats get a bit of lean meat because they are household members. Boiled clean bones will go out to the garden where Mr. Possum will munch them down.

Chili meat will be cut half and half with beef... round roast. Enough for about four pots of chili so most will get bagged and frozen for later. I have a 12 quart chili pot so it takes a couple pounds of meat for a batch.

Work gives me this turkey every year. I like boiling the carcass because it uses the bird down to the last bit. My oldest sister is doing T-day and Grandma is doing T-day part two. Making chili out of most of my turkey is a fitting way to eat it up.

: )
lyra

For those of you who brine the bird, where do you put it while waiting for the brine to do its magic? I simply do not have room in my fridge for a bucket or container large enough to hold a 14 lb turkey in brine. I have brined pork chops and chicken so I know the process, I just can't figure out how to get the refrigerator space for a large turkey, short of emptying the fridge and removing a few shelves. Then where would I put the rest of my dinner fixings.....LOL
Thanks in advance for any info. And best wishes for a wonderful Thanksgiving, no matter how you cook your turkey!
Murphy

Murphy -

Put the turkey in a large tall pot or container and use ICE water.
Works for Alton Brown, even in his kitchen. Saw the show last night.
Your turkey will be 'wonderful'. :+)

Murphy, I use my big cooler and keep it in the garage for the 12 hours of brining and keep some ice in the brine so it stays very cold . Easy clean up afterwards too !

If you are finding a brined turkey too salty, double check your ratio of salt to water, and be sure to rinse your bird and pat it really dry before cooking !

Iris

Like Iris, I put the turkey and the brine in my big cooler that I use for camping and stick that in the garage. It's not heated or even insulated out there, so it's in the 30s or below most of the time...

I only find the pre-treated/injected birds too salty after brining.

Annie

For years I did the turkey in the traditional way,
But in a roaster, rather than the 'regular' oven.

Then a number of years ago,
One of our sons discovered frying them,
And we have never looked back!

He makes his own injection mixture,
Also mixes his own spices for the outside.
I have no idea what he uses,
But his fried turkeys are always moist, flavorful.
In fact, a LOT more flavorful than any roasted turkey I have ever tasted.

And very crispy skin.

Rusty

Murphy -
I was going to say also--- dissolve the sugar and salt.in a pot of some water on the stovetop and let it cool before adding to the rest of the water in the brining pot.

Thank you. As for me....a big duh! I didn't think to add ice to the brine. All I could "see" was "it has to be refrigerated". Also don't know how I missed the cooler idea either. What a dummy!! lol
That is why I love this forum...so many smart cooks with great ideas and methods.
Again, Happy Thanksgiving
Murphy

Thanks for all the responses! Murphy, I had the same question-what am I going to put a brined turkey in? I sometimes have time thinking out of the box and that's why I also love this forum! As for the brining, I have to decide today cause I'm going to the grocery for my final pre-Thanksgiving trip. Alton Brown's turkey recipe, which according to Foodnetwork.com magazine has been the most popular Thanksgiving recipe and is mentioned in the post above by Rane starts with a frozen turkey which is what I have.

Thanks for the info and help. You guys are the best!

Tracey

Here is a link that might be useful: Alton Brown's brined turkey