I brine in apple juice, with kosher salt and spices. The sugar content of the juice caramelizes. It gives a lovely finish and flavor.

^^^
forgot to note vegetable oil

Growing up, my mom always cooked the turkey breast side up in a brown paper bag that had been coated with oil. The bag does not catch fire and you do not have to take the turkey out (e.g., to baste) until done. Turkey comes out incredibly moist. I tried this last year when I cooked my first turkey and it worked well.

I posted at 15:41 This article explains what happens in brining. http://qz.com/554914/brining-turkey-is-the-worst-according-to-science/

Cooks illustrated says that if you don't brine, one thing you can do is buy a butterball because they inject with saline.

Anonymous wrote:

Anonymous wrote:Brining really does make it so moist! Also, don't over cook - get an instant read thermometer to check temps.

This was my first thanksgiving turkey and it was a huge success.
http://www.williams-sonoma.com/m/recipe/herb-roasted-roast-turkey.htm

You can also cover the breast with butter-soaked cheesecloth.

And you may want to cover with foil if it looks like it's getting too dark.

Link:
http://www.williams-sonoma.com/m/recipe/herb-roasted-roast-turkey.html

And for the brine it's 1 lb kosher salt plus some pepper.

Anonymous wrote:Brining really does make it so moist! Also, don't over cook - get an instant read thermometer to check temps.

This was my first thanksgiving turkey and it was a huge success.
http://www.williams-sonoma.com/m/recipe/herb-roasted-roast-turkey.htm

You can also cover the breast with butter-soaked cheesecloth.

And you may want to cover with foil if it looks like it's getting too dark.

Link:
http://www.williams-sonoma.com/m/recipe/herb-roasted-roast-turkey.html

Brining really does make it so moist! Also, don't over cook - get an instant read thermometer to check temps.

This was my first thanksgiving turkey and it was a huge success.
http://www.williams-sonoma.com/m/recipe/herb-roasted-roast-turkey.htm

You can also cover the breast with butter-soaked cheesecloth.

And you may want to cover with foil if it looks like it's getting too dark.

We never did brine.

You don't need to brine the turkey. Premix 2 tb salt and 1 tsp each of pepper, thyme, rosemary, sage tomorrow in a bowl. Put 2 sticks of celery and 1/2 onion in a pot with water. Don't bother cutting them up.

Put the turkey in the sink and cut open the bag. Remove and rinse the gizzards and stick them in the above pot. Then rinse the turkey- I cut off the extra fat like the tail. Put it in the pan.

Then add some of the seasoning mix to the pot and rub the rest on the turkey inside and out. [I wear a baggie on my hand and pre-mix the stuff in a bowl.] I also put an apple inside. Pour a bottle of beer in the pan-cover it and stick it covered in the oven at 350.

The pot is the gravy and just boil it then simmer for 1.5 hours. add bouillion. Then pour it into a bowl while straining with a colander. Beat in flour with a whisk to thicken it.

Stuffing-chop up the rest f the onion and some celery. If you don't like onion and celery omit them. Rip up bread and toast it on a cookie sheet. My kids always did the ripping when young. Melt butter [or use it in the an when you cook the onion and celery]. Add bouillion and an egg to the bread. Bake at 350 for an hour in a pie plate.

Or you can make the basic bread, seasoning, egg and put it in cupcake papers for baking.

Anonymous wrote:An easier flavor way if you are no brining in water is a dry rub brine.
http://www.foodnetwork.com/recipes/food-network-kitchens/dry-brined-turkey-with-classic-herb-butter-recipe.html

Good luck! Use a good meat thermometer.
I'm assuming your turkey is fresh or already defrosted right?

Different poster here. That recipe calls for sugar. Does that make the meat sweet??

no you do not. use herbs to place in the cavity with an onoion, carrots apple lemon, also soften 2 sticks of butter and add fresh chopped tarragon, sage, rosemary and tyme.

cover bird with the butter and herbs put in at 400 for first 30 minutes then reduce to 350, pull out when white meat is 161 degree

An easier flavor way if you are no brining in water is a dry rub brine.
http://www.foodnetwork.com/recipes/food-network-kitchens/dry-brined-turkey-with-classic-herb-butter-recipe.html

Good luck! Use a good meat thermometer.
I'm assuming your turkey is fresh or already defrosted right?

Do not stuff the turkey.
If you want to brine I have had lots of luck with Alton a Browns recipe.
Granted you have to make the stock but you can use a veg stock and just the ginger and salt and you'll be ok.

You can also Make an herb butter and stick under the skin before roasting (if not brining). That works too but you have to baste.

I need some help. I have never cooked a turkey before and I am not very comfortable in kitchen. Please guide me through some basic steps for a successful result. I am not looking for fancy but tasty would be nice. Do i need to stuff it? How do I flavor it if i opt not to brine?