Actually dreamhouse, you want the turkey to air dry after brining. Produces a wonderful crispy skin. If you can though I'd get the turkey into the brine the night before Christmas Eve and take it out of the brine Christmas Eve and let it air dry overnight in the fridge.

Another method, which is easier because you do not have to deal with a big pail of water is to use Judy Rodgers (Zuni Cafe) method of pre-salting. Also produces a wonderful moist turkey. I switched to this method from brining last year.

Pre-Salting
===========
Judy Rogers' Zuni Cafe
method

Servings: 11 to 15

Note: This is more a technique than a recipe. It makes a bird that has concentrated turkey flavor and fine, firm flesh and that is delicious as it is. But you can add other flavors as you wish. Minced rosemary would be a nice finishing addition. Or brush the bird lightly with butter before roasting.

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1 (12- to 16-pound) turkey

Kosher salt

1. Wash the turkey inside and out, pat it dry and weigh it. Measure 1 tablespoon of salt into a bowl for every 5 pounds the turkey weighs (for a 15-pound turkey, you'd have 3 tablespoons).

2. Sprinkle the inside of the turkey lightly with salt. Place the turkey on its back and salt the breasts, concentrating the salt in the center, where the meat is thickest. You'll probably use a little more than a tablespoon. It should look liberally seasoned, but not over-salted.

3. Turn the turkey on one side and sprinkle the entire side with salt, concentrating on the thigh. You should use a little less than a tablespoon. Flip the turkey over and do the same with the opposite side.

4. Place the turkey in a 2 1/2 -gallon sealable plastic bag, press out the air and seal tightly. Place the turkey breast-side up in the refrigerator. Chill for 3 days, turning it onto its breast for the last day.

5. Remove the turkey from the bag. There should be no salt visible on the surface and the skin should be moist but not wet. Place the turkey breast-side up on a plate and refrigerate uncovered for at least 8 hours.

6. On the day it is to be cooked, remove the turkey from the refrigerator and leave it at room temperature at least 1 hour. Preheat the oven to 425 degrees.

7. Place the turkey breast-side down on a roasting rack in a roasting pan; put it in the oven. After 30 minutes, remove the pan from the oven and carefully turn the turkey over so the breast is facing up (it's easiest to do this by hand, using kitchen towels or oven mitts).

8. Reduce the oven temperature to 325 degrees, return the turkey to the oven and roast until a thermometer inserted in the deepest part of the thigh, but not touching the bone, reads 165 degrees, about 2 3/4 hours total roasting.

9. Remove the turkey from the oven, transfer it to a warm platter or carving board; tent loosely with foil. Let stand at least 30 minutes to let the juices redistribute through the meat. Carve and serve.

Each of 15 servings: 564 calories; 77 grams protein; 0 carbohydrates; 0 fiber; 26 grams fat; 8 grams saturated fat; 261 mg. cholesterol; 856 mg. sodium.
. Notes:

This same method can be used for chicken, chicken pieces, pork roasts,
ribs, chops, etc..

With the smaller cuts just pre-salt 4 or five hours in advance. Even
this short period of presalting makes an amazing difference.

Don't cover, just refrigerate and then remove from the fridge in time
for the meat to come to room temperature before cooking.

Just to add to what Ann_T said, allowing the turkey to rest out of the brine also provides time for the brining solution to re-distribute and tenderize all the meat. So definitely do let it rest a while.

Carol

How much salt you have in the brining solution will have a bearing on how long it should soak. Using a ratio of of 2 cups salt to 2 gallons of water I've had great results soaking for 4 to 6 hours. Many folks will use broth and spices and some even sugar. Last year there were some strong opinions on 4 hours actually doing anything as opposed to over night soaking but I've had absolutely juicy results for about 11 birds so far. I want to try Ann's salt method but I hate to change something that has worked so well and have recieved rave reviews every time.
Here's a link of photos I put together for first time briners. The final picture looks like I overcooked the bird a little and maybe I did but you'ld never know it by the moist breast that came out of that turkey.

If you're too tight on fridge space to hold a bucket, try a cooler with ice but keep that ice refreshed. This year I used a smaller bucket for a smaller turkey; a mop bucket lined with a plastic garbage bag.

Have fun

Here is a link that might be useful: Brine the Bird

Thanks for all the great help! There's nothing like help from an experienced cook.

Michael, how big was your bird? It sounds like my plan to put it in the brine during Christmas Eve day for 6 hours and then let it air dry in the fridge overnight and roast on Christmas Day will be okay. I'll just have to warn everyone that there is a naked bird in the fridge - do you worry about cross contamination since it's not covered? Since I'm cooking all 3 meals back-to-back and will have about 13 people staying the night the fridge(s) are going to get a huge workout!!

Ann, your method also sounds promising - especially without a bucket to deal with. I think I might want to add some flavorings to the brine - Emeril has a recipe with oranges, lemons, herbs and brown sugar. I think I will try your method on the second larger turkey (16 lb) and roast with mild seasonings for my 'picky' eaters.

Did either of you but butter in between the skin and breast meat? I have read that also helps with flavor and moistness.

Thanks again for your help!!! Great directions and pictures.

My son (chef) taught me to brine a turkey this way which is non-conventional but makes the best turkey you'll ever eat.

Get a box of those largest turkey roasting bags. Christmas Eve put the turkey inside both bags -- for strength. Make a mixture of enough water to cover the turkey -- 1 gal.? Add to this:
1/2 cup Kosher salt,
1 large can (12 oz) defrosted Orange Juice Concentrate
1 cinnamon stick
1 or 2 Star Anise
10 +- whole Cloves
10 +- whole pepper corns
Any other spice that sounds good to you.

Seal up the bag with a tie. Put in an ice chest -- with a bag of ice if left inside or put in the cold outside overnight.

The next day move the turkey from the ice chest to the sink by carrying it with one hand on the tie and the other underneath the bird. Put bird in sink and untie to dump all the orangy-briny water down the drain. Discard the bags. Rinse off the bird. Dry with paper towels Roast in an open pan at 400 F for what ever time is recommended for the weight of your bird.

(The directions for carrying the bird are prompted by this year's turkey AND 1 gallon of orange-brine sloshing across the kitchen floor when the tie gave way from the sheer weight of the bird being carried by the bag closure. After we all had a great laugh there was a huge mess to clean up.)

Dreamhouse, No I don't bother with the butter. And I roast the turkey on high heat. 500°F from start to finish.

I don't brine anymore but when I did, I seasoned the brine with lots of cracked garlic cloves, sprigs of rosemary, peppercorns and parsley. I never added the sugar, because as the salt is drawn into the meat so is the sugar and I don't like "sweet" meat.

I know that your turkey is going to be wonderful and your family will want you to be in charge of the turkey permanently.

Ann

I brine with apple cider and herbs. I haven't found butter under the breast is necessary either. We cook our turkey on the grill.

But regardless, if you do brine, you don't need to spend the money for brining bags. Just go to the store and get the big, big Ziploc storage bags (often with clothing hangers and other clothing storage items). All Ziploc bags, regardless of size or usage designation, are food-safe and they cost much less than the brining bags.

Carol

Ann, thanks for the tip on the sugar, I think I will omit it from the recipe and stick to the citrus & herbs. You must have to cover the turkey at some point if you are roasting at a constant 500f, in the beginning or the end?

Westelle, sorry for your mess last year, but if it was funny last year, the memory of it this year will be even funnier:) Do you not need to allow to air dry before roasting?

Thanks again for all the great advice and encouragement. Here's to hoping and praying for great birds to us all this year!

Dreamhouse, No, unless you are roasting a very large turkey (over 20 or 22 pounds) there is no need to cover with foil part way through. I haven't had a problem with them browning or burning while roasting at 500°F.

Ann

dreamhouse: The "mess" happened this past Thanksgiving. I didn't let the Turkey air-dry, just wiped it kinda dry with paper towels. Last year I cooked the turkey at that 500º and it was very good too.

I do 4 or 5 turkeys a year in the smoker, and I always brine. Instead of air drying in the fridge, I aim a fan at the bird for about an hour. This also gives the bird a little time to come to room temperature.
This was the first year that I did a roast turkey for T-Day, I did it the exact same way I do my smoked turkey up until the moment I put it in the roaster. It was purty darn good.

aug