Not so much a Recipe, more a “technique”...
If you want a juicy, moist, turkey - BRINE IT!
I have found it makes a substantial difference to the flavor and texture of the meat, and avoids that disappointing dryness that can sometimes happen.
Brine your turkey THEN cook it with your favorite recipe...
Google “brining turkey” for instructions..
Here’s my recipe for poultry brine
POULTRY BRINE
The brining process forces water into the muscle tissues of the meat. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Good for chicken and turkey.
¾ cup kosher salt (table salt in a pinch)
2/3 cup sugar
¾ cup soy sauce
1 teaspoon each; dried tarragon, thyme, black pepper
¼ cup olive oil (veg oil in a pinch)
1 gallon water
pot large enough to boil 1 gallon water
Boil the water, add ingredients
Let cool
Brine cut-up chicken pieces for at least 1 ½ hours
Whole chicken or turkey for 10 hours
Keep refrigerated – brining takes place at 40 degrees or below
Rinse thoroughly in fresh water – at least 30 seconds
You can store unused brine in plastic milk jug or similar. Does not need to be refrigerated
If you can’t do the brine process, get a frozen Butterball turkey. They are pre-brined. The fresh ones are not.
I'm HORRIBLE at cooking a turkey. Something always goes wrong (last year the element in my oven burned up, go figure) and this year I'm determined to cook a fantastic turkey.
I am wondering if you can brine a Butterball turkey? I read that you shouldn't brine a self basting turkey and looking at the label, Butterball has done something to their turkeys.