All you turkey wranglers out there, here’s an order:
Brine your turkey. It’ll blow your mind. Your family will bow down and kiss your feet. It’s that good. It’ll be the moistest, most succulent, tastiest bird you ever had. Best of all, you can use the cheapest frozen white rock you can find in the bottom of your supermarket’s freezer case, and it’ll taste better than any heritage-free-range-gourmet-organic-fresh bird roasted the usual way. Try it once. You’ll be a Thanskgiving hero.
Here’s how to do it: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Be sure to watch the video and use the foil “turkey triangle,” which is critical for even cooking of the bird but is for some reason not mentioned in the text of the recipe.
For brining, get a large Ziploc “brining bag” at the supermarket. If they don’t have them, get a large roasting bag. Put the bird in the bag, put the bag into a clean 5 gal bucket, then add the brining liquid. Set it out in the (cold) garage overnight. Roast it like Alton says, using the turkey triangle foil. Use a simple meat thermometer. It’s done when the breast reaches 161 degrees, but be sure to let it rest under cover like he says for a while before carving.
Then sit back and bask in the praise from your family. You will be King For a Day! (And by the way, you can use ground allspice and ginger instead of whole allspice berries and crytallized ginger pieces, and no one will know the difference.)
(hat tip to VDC Driver for mentioning brining in another thread. I thought the subject important enough for its own thread.)