His is the recipe that I am thinking of using. The thing I worry about is that he only covers it with a turkey triangle. Doesn't it get dry?

 

We've never had any trouble. It cooks quicker by starting it at 500 then dropping it. I guess that and the brining help.

The 500 temp start creates a bit of a searing effect. Aids in moisture retention.

Is the bird ever turned up to brown the breast side?

 

Nope. The bottom browns, though, as do the legs and wings. Because the fat of the bird is on underside, the meat does not dry out, even though it browns. There is plenty of golden skin there for those who wish to have it. I carve the turkey while it's still relatively hot. The roaster base comes out and I can carve tight on it, after the bird drains. I carve and Mrs. S grabs the juice from the roaster to make gravy and stuffing balls. There is always so many of us, that we do dinner buffet style, so nobody ever gets to see turkey whole after it comes out of the oven.

 

BTW, she cooks it at 295 for about 9-10 hours. It will go in at 11 pm or midnight on Wednesday night. We eat at 1, 4, 6, 8, ....

 

Guys, there is a reason I'm built the way I am.

You can't stuff a fried turkey, and stuffing out of the bird is as much a part of Thanksgiving as the bird is.

His is the recipe that I am thinking of using. The thing I worry about is that he only covers it with a turkey triangle of foil. Doesn't it get dry?

 

Just be aware that brining does shorten the cook time. Start checking your bird a good 30 min early.

I'm much more excited about turkey sandwiches and turkey soup after Thanksgiving than I am about turkey on Thanksgiving day. On Thanksgiving day, it's much more about sides that go along with the turkey than it is about the turkey.

Here is the one I've been doing the last few years and it has turned out great and is simple.

 

[h=1]Savory Turkey Brine[/h][h=2](Recipe for a 16–24 pound turkey)[/h][h=3]Ingredients[/h]

2 gallons cold water

10 ounces Kikkoman Naturally Brewed Soy Sauce

½ cup kosher salt

½ cup sugar

2 tablespoons dried sage

2 tablespoons dried celery seed

1 tablespoon dried thyme

*You may also substitute Gluten-Free, or Gluten-Free Tamari Soy Sauce

[h=3]Instructions:[/h]

1. Remove giblets and turkey neck; rinse turkey inside and out.
   
2. In a large stock pot, or just your fridge’s vegetable drawer, mix water with remaining ingredients. Stir until the salt is fully dissolved.
   
3. Place turkey in the brine, cover, and refrigerate overnight or for at least 8 hours.
   
4. Remove turkey from the brine, rinsing well.
   
5. Roast your turkey as usual.
   

Well, I used Alton Brown's recipe and it was a big hit. Very moist. Not one piece of turkey left over this morning. Guess we have a new tradition!

We used to go to a Thanksgiving fry party. I never fried one, though I know they are delicious. A big part of Thanksgiving to me is the smell of a turkey roasting in an oven.

As a kid I used to love to wake up to that smell. Mom would get up and put Turkey on around 4 or 5 in the morning...loved waking up to that smell!

Save the neck for me!!

A group of us deep fry turkeys Thursday morning for friends and family. Last year we did 49 of them! A wonderful time with good friends and a great way to get the party started a little early!

 

New record. 53 turkeys and a chicken!

This is from Thursday. Note the rib cage. It lifts right out. Leaving the breast clear to carve.

 

@TAC and @BirdBrain Do either of you guys fiddle much with the whole injecting deal when you deep fry turkeys? My father in law and I have a deep fryer and have done turkeys the last few years, and the last couple of times we tried using store bought "creole butter" injectable marinade. The first year we injected a 16lb turkey with about half the jar of creole butter and then last year we used the entire jar on a 16lb turkey....hardly noticed any difference from plain old turkey either time. I'm kind of weighing my options for this year.

I like squirting lemon juice on the inside and salting. The outside I like to butter, salt and pepper. I never cover because the boys and I love the skin crispy and crunchy, probably my favorite part of the turkey.

@TAC and @BirdBrain Do either of you guys fiddle much with the whole injecting deal when you deep fry turkeys? My father in law and I have a deep fryer and have done turkeys the last few years, and the last couple of times we tried using store bought "creole butter" injectable marinade. The first year we injected a 16lb turkey with about half the jar of creole butter and then last year we used the entire jar on a 16lb turkey....hardly noticed any difference from plain old turkey either time. I'm kind of weighing my options for this year.

 

We do a concoction of spices we inject into them. Brings a little heat when all said and done. We always ask the folks if they want it jacked up or not. 90% go for it.