Brined and Oven-Roasted Turkey
Brining adds moisture to the turkey, making it difficult to dry out and overcook.From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, November 2010
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Cook's Notes
Special equipment: 5-gallon bucket (for brining), trussing supplies or needle and string, roasting pan.Note: Trussing a turkey closes the cavity by either sewing the skin over the stuffing or sealing it altogether with skewers.