Wow, how's about the recipe...please.....LOL
Brined Turkey
2 1/2 gallons cold water
2 cups kosher salt
1 cup sugar
2 bay leaves, torn into pieces
1 bunch fresh thyme or 4 tablespoons dried
1 whole head of garlic, cloves separated and peeled
5 whole allspice berries, crushed
4 juniper berries, smashed
Note: I substituted honey for the sugar and didn't add any juniper berries or allspice.
Place the water in a large non-reactive pot that can easily hold the liquid and the turkey. Add all the ingredients and stir for a minute or two until the sugar and salt dissolve. Put the turkey into the brine and refrigerate for 24 hours. If the turkey floats to the top, cover it with plastic wrap and weight it down with a plate and cans to keep it completely submerged in the brine. Note: You may halve or double the recipe. The important thing is to prepare enough brine to cover the turkey completely.
To roast: Remove the bird from the brine and drain well. Pat dry. Preheat the oven to 400 degrees. Spread 2 tablespoons of softened butter over the skin and sprinkle ground pepper over the skin and in the cavity. Don't salt the turkey! Tuck the wing tips under, truss the legs and place the turkey on a v-shaped rack in a roasting pan. Tent the breast with foil and place the turkey in the oven.
After about 1 hour, remove the foil and baste the turkey with 1/2 cup chicken stock. Re-baste it with pan drippings and more stock, if desired, every 20 minutes. Roast the turkey until the internal thigh temperature reaches 165 degrees, 1 3/4-2 1/4 hours.
Pan juices from a brined bird may be saltier than from an unbrined one, so you may not want to use all of them if you make gravy.
Here's another recipe that I also tried last Thanksgiving. Most everyone liked it and it looked nice!
Sugar Snap Peas w/almonds
1/2 cup water
1/4 cup slivered almonds
2 T. butter
1 t. lemon juice
1/4 t. seasoned salt
1 bag Sugar Snap Peas (I used the frozen ones)
Cook the peas according to the package directions. While they are cooking, lightly brown the almonds in butter over low heat. Stir in the lemon juice and seasoned salt. Drain the peas well, then stir in the almond mixture. I toasted a few extra almonds and put them in a little pile on top of the peas in a serving bowl.
Recipe especially provided, Per BOB J......hehehehhehehehe