Brining turkeys helps me get very moist white meat... we also inject them sometimes which makes them even more moist :D:D:D

I brine my turkey and then I smoke it and it is devine.

I have never heard of brining a turkey. Let us know how it turns out!
That's exciting about your Grace frame!

Last year we ate at a friend's -- she had brined the turkey. That was the first time I'd heard of it. I roasted our Norbest turkey this year and quite frankly, I can't tell the difference. If anything, I think ours tasted better!!!! I pat the turkey dry, rub olive oil over it, then salt it really good. I don't cover it until the skin is browned, then I cover and finish roasting. It has a crispy skin and is moist inside.

Hi Marlys!!! did you get my mail????

You can get a really moist turkey without all the work of brining or basting. Put a rack in the bottom of the roaster and cook the turkey with the breast down. About a half hour before the turkey is done, you can turn it over if you want to brown the breast skin. I usually don't flip it though because I carve it in the kitchen and not at the table.

i have been brineing my bird for many years now. it is the only way i do it now

Hi Pinot,
If you've not tried brining a turkey, you must do it! Not only is the skin crispy and brown, but the meat is very moist and delicious. Just put 1 cup of salt and 1 cup of sugar in a very large pot. Put the turkey in breast side first. Let it soak overnight. You will be amazed at how delicious your turkey turns out. We did it this Xmas and were delighted with the results.

Greetings from snowy Michigan (USA)

My son brines the turkey now whenever we cook one. He saw a video 2 yrs ago on Food TV with Alton Brown and was hooked. He does his in a large cooler jug and it is in the brine overnight. The tastiest and juciest turkey I have ever had. It also cooks faster because you don't stuff it so I cooked the stuffing separately. Even my dad who is not a big turkey fan said it was really good and my mom loved it. Best of all the leftovers aren't dry at all at least what there is of them. We had 15 for dinner (6 kids and 9 adults) and served a 16lb turkey, a ham and a prime rib roast!

I have brined and my recipe called for the bird to be in the juice for 24 hours. It was very tender.

The turkey we had Christmas was not brined. I put some aromatics (onion, celery, carrots, mushrooms and a little chicken stock) in the bottom of the roaster (under the rack). I melted some butter and oil seasoned with pepper, paprica, poultry seasoning and brushed that on the turkey. Then I baked it in the roaster at 325 degrees F. I basted it throughout - first with more of the butter - later with the juices from the bottom. It was yummy.