I fixed the bestest, most juiciest, turkey ever! Ask me how.

[ashling]

... or not.

:shrug:

[BrklynLiberal]

1. Well, ashling, how did you do that???

[ashling]

4. Well, Brklyn, I'll tell ya...

I fixed a brine w/
1 cup kosher salt
2/3 cup brown sugar
course ground black pepper
various spices (basil, rosemary, coriander)
1 can chicken broth

boiled that in stock pot to dissolve everything and after it cooled in the fridge I put the turkey in, addded some ice, a little over 1 pitcher filtered water (Brita) and a bottle of cranberry grape juice and just for the heck of it, the remainder of a bottle of Zinfandel (almost 1/4 bottle)

stirred that around and let it brine overnight (finally got it in the fridge about 4 AM)

about 1:00 I took that sucker out and patted it dry w/ paper towels, and rubbed canola on it. sprinkled liberally w/ course ground black pepper and Rosemary and put it in a 500 degree oven.

Oh, I almost forgot , I rolled some apple chunks in Brown sugar, cinammon and ginger and put them in the bird (didn't have any oranges, or I would've used them too) and use the remainder of the brown sugra mixture to rub on the bird before I oiled 'er up.

After about 30 minutes, I turned it down to about 350 degrees and added vegetables to the pan:
Russet and red potato chunks, sweet 'tater chunks. and baby carrots which I had tossed (in a ziplock bag) in a little oil, pepper, sage, basil.

let it cook till 180 degrees internal temp. and let it rest for about 15 minutes - or until I could get out of the recliner. (ok, maybe 20 minutes)

I think I'm gonna go get me some now ....................

[BrklynLiberal]

5. A couple of questions..Didyou cover the breast while roasting or did you roast it breast down?

I know the white meat tends to get dry and there are all sorts of tricks to keep it moist.

It sounds delicious. I am going to print this out and save it. I think it would be good for a roasted chicken a well.

[ashling]

7. I forgot to mention

That when I turned it down, I put an aluminum foil tent over the bird

I should also mention that when you use the same kind of juice that I do, it looks like a sunburned turkey when you take it out of the br♦ine

[trof]

6. I KNEW you brined it!

I brined a turkey breast and smoked it over pecan and hickory.
Juicy, juicy!
Good on ya.

[Poiuyt]

9. What's the advantage to using kosher salt in a brine as opposed to regular salt?

You're dissolving it in water so there's no texture issue about it. ??

[harmonicon]

2. how?

[WCGreen]

3. I stuffed mine with lemons, apples and oranges...

Plus I bought a free ranger with no hormones or anti-biotics.

It was really juice...

[ashling]

8. I only had a few apples on hand

I like to use oranges ... the lemon sounds good too. :)