Is the best way to ensure a fool-proof moist turkey.
Martha Stewart makes it easy. The trick is the salt and water. All the other stuff is for flavor. Recipes/instructions are plentiful on the web if you don't like this one.
regardless of whether I brine, the bird is smoked, etc.
Keeping the thighs up first (where the fattier meat is) results in the bird basting itself, somewhat. Also, in an oven, it shields the white meat from the heat at first, so it cooks more evenly.
The past couple of years I've been spatchcocking the birds, which is quicker to cook and results in a more evenly cooked bird.
Martha Stewart makes it easy. The trick is the salt and water. All the other stuff is for flavor. Recipes/instructions are plentiful on the web if you don't like this one.
Guide to Brining - ( New Window )
Kind of like a Rotisserie, but just one time.
Apple Cider-brined Turkey - ( New Window )
Kohl's roaster oven - ( New Window )
Keeping the thighs up first (where the fattier meat is) results in the bird basting itself, somewhat. Also, in an oven, it shields the white meat from the heat at first, so it cooks more evenly.
The past couple of years I've been spatchcocking the birds, which is quicker to cook and results in a more evenly cooked bird.