I don't understand the whole brining process. I mean I totally GET that it's the "in" thing to do to your bird, but in all honesty, if our turkey were any more juicy and tender it would have been soup.
This is what I do to my turkey :)
I make a "butter" out of the following:
1 stick of butter
3 tablespoons minced garlic
1 teaspoon season salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon poultry seasoning (I used bells)
1 teaspoon dried parsley
I sprinkle a tablespoon of Tony's Creole seasoning all over the turkey.. inside and out. (or 2 if it's a large bird).
Loosen the skin on top of the breast, and put 1/4 of butter mixture under the skin. I usually load the butter, cover over with skin, then massage the butter around under the skin. Rub the remaining butter all over the turkey.
Stuff the bird if you wish.. (we used a cornbread stuffing)
Insert digital oven thermometer into breast. When you hit bone, back out 1".
Cover with foil and bake in an oven at 350 degrees until the temp reaches 160.
Remove foil and continue baking until the temp reaches 170-175. Make sure the internal temp of the stuffing is at least 165.
Remove from oven, let sit for 20 minutes. Carve.
(I wish I'd taken a picture of the turkey yesterday, but there was too much running around going on)
Tips:
- Once I put the turkey into the oven, I didn't open the door except to take the foil off. Opening the door just prolongs cooking time and that will dry the meat.
- no need to baste. Seriously it's a waste of time and again, opening the door will add cooking time and THAT will dry the bird.
- Some say stuffing will draw liquid from the meat. Use extra broth in your stuffing and you won't have this problem.
- Use a digital probe thermometer instead of the pop up thing that comes with the turkey, but don't take the pop-up out, it'll leave a hole where juices can escape.
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