[Talisker]

In the past I have brined and it has turned out nicely. Yet. I am too lazy this year and keeping it simple with both the ingredients and the process and the practice turkey flavor was still very nice. The juicy part I will let you know about tomorrow.

With a little care I feel pretty confident about the dark meat without brining. But white meat is another story. It wasn't until I brined that I finally got good white meat - and wow, was it good. Fully cooked but still super moist, even juicy, while the dark meat was also perfect.

It is an extra step to set it up the night before, but hey, that's what a nice scotch is for - to be able to heroically bear the brutal winter labor of preparing the bird against all odds, uphill both ways, in a snowstorm! : )

[mylife]

You Sir, have just discovered the secret of cooking.

Take your time and cool your thirst!
It’s a battle that can be won!