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[quote=Anonymous]Do a turkey brine for an amazing turkey. The drippings may be a bit too salty for the gravy, though I think it's worth it. I have only ever roasted it, since we don't have a smoker, but smoked turkey is amazing, and I would love to try it someday! This is the brine I use:

http://allrecipes.com/recipe/85839/out-of-this-world-turkey-brine/

I clear out a produce drawer, wash and disinfect it really well, then line it with a large poultry roasting bag. Then I put the brine and the turkey in there to soak, tying up the bag at the top. It's never leaked on me, before, but I repeat the process of cleaning the produce drawer after I've soaked it.

In this area, I have never had trouble finding a turkey close to the day I will need it, but yes, it takes forever to thaw from frozen, and then if you brine, you're adding more time to it then, too. So you're not going to be buying it the day before Thanksgiving. If you roast turkey the day before, then you'll need 2 days to brine, 1-2 days to defrost, and you're looking at buying it on Sunday anyway.[/quote]

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