My answer: Brining has resulted in my most succulent turkeys.
Everyone has their theory on what works best for cooking the Thanksgiving bird, and throughout the years, I’ve tried my share of methods. Here’s an article, Take it easy, the Pilgrims didn’t Brine they’re Turkey, that I found amusing because it reflects some of what I’ve done and how I feel about the different processes.
I’ve brined turkeys that came from the freezer case and those that were fresh without noticing any difference in the final result. Frozen or fresh, I do think it’s best to buy a good quality bird, and I always check the “Sell By” date to make sure it’s as fresh as possible. The brand name I look for in the freezer section is “Honeysuckle White” but I’m not sure that brand is available nationwide.
Please refer to the Recipe of the Month for more details on brining a turkey, if that’s what you choose to do. I’ve found the few extra steps it takes to brine is well worth it to ensure a moist and flavorful turkey.
I generally roast the bird on a bed of vegetables and herbs. To the cavity, I add some of the vegetable/herb mixture along with cut-up lemons and roast it in a large roasting pan with a lid, which I remove about halfway through the roasting process. I’ve also had great success using the roasting bags; I don’t stuff the bird, the dressing is baked separately.
Sometimes it takes a while to get comfortable roasting a turkey, but my advice is to relax and enjoy creating a masterpiece. Read a story about the year I roasted my first Thanksgiving turkey. Thanks for your question, Samantha, and Happy Thanksgiving!