I fully suggest a overnight brine drink for any turkey. This one is new and was not tested by me. The raw onion in this recipe doesn't really turn me on at all - could leave a smell. I found this in the NY Times - and NO - don't ax me what I was doing reading that rag...
Adapted from "BBQ USA" by Steven Raichlen (Workman, 2003)
Time: 15 minutes plus overnight marinating
1¼ cups salt
1¼ cups sugar
2 bay leaves
1 medium onion, peeled and halved
2 cloves
1 10 to 20 pound turkey, washed, giblets removed
1. Place salt, sugar and 1 quart hot water in a large deep pot and whisk until salt and sugar crystals dissolve. Whisk in 4 quarts cold water. Pin bay leaves to onion halves with cloves and add them to brine. Let mixture cool to room temperature.
2. Add turkey, placing a large heavy pot or sealed zip-top bag filled with cold water on top to keep bird submerged. Place pot on refrigerator and marinate overnight.
Yield: Enough brine for a 12 pound turkey...
(Note: Kosher turkeys may already have enough salt introduced. A brine mixture isn't recommended.)
'Place pot on refrigerator '
I have too much junk on top of the refridgerator, but hey, there's room IN the refridgerator, so I'll stick it back in there....
:)
another bump for the upside down turkey...
I have been doing this for a couple of years, and what a difference it makes! The skin on the bottom gets good and crispy, the juices baste the breast, and I have found that those thick rubber gloves turn the sucker over pretty well...
I also espouse adding a little white wine to the juices for basting - makes the gravy terrific. If you don't use the wine during basting, add a couple of slugs of BEER to the gravy while stirring - it must be the yeast or something, because it really smooths it out...