About this recipe: A perfectly seasoned and juicy turkey. Allow time for overnight soaking. My friend from France taught me to cook turkey like this but she never measures anything so use your own judgment for vegetable amounts, etc. I usually err on the side of 'more is better'!
Just a quick tip on how to brine a turkey, especially when your fridge is full of other holiday goodies! Ive done it this way for a few years now, and it works great. Instead of soaking in the stock pot overnight, I put the turkey & brine mixture in a oven bag, squeeze out the air, and tie it shut. Put the bagged turkey in a cooler with ice overnight. - 04 Nov 2009 (Review from Allrecipes US | Canada)
This really does make the juiciest turkey. Cooks Illustrated magazine recommends letting the turkey sit in the refrigerator for several hours uncovered after rinsing off the brine, so that the skin will brown and crisp up. - 19 Jan 2004 (Review from Allrecipes US | Canada)
I loved this recipe when I made it last year for Christmas, but I have a question...when I turned the bird 2/3 through cooking it fell apart. Does anyone know why? Did I cook it too long? - 17 Nov 2008 (Review from Allrecipes US | Canada)