Hellobee Boards

My husband always cooks the turkey, but my "pro tip" is to not leave it on the counter to cool if your golden retriever is in the vicinity.

2 years in a row. I kid you not.

OMG brine it overnight!!!! Brining turkey is the secret to moist and delicious turkey

I wrap my bird in a cheesecloth sweater and I baste it with a mixture of wine, melted butter and herbs.

Brine it, for sure! And flip it halfway through cooking... start breast up, then flip it breast down so the thighs cook (they take longer) and the breast doesn't dry out.

@blackbird: ditto!! i followed alton brown's recipe (never do but this time i did) and it was amazing.

Definitely brine it!! My favorite recipe is also from Alton Brown. Mmmm.

Other tips (by Alton):

- For crisper skin, pat the skin of the turkey as dry as possible. Ideally, you’d want to dry it out for at least an hour in the fridge once you take it out of the brine and pat it dry.

- Once you put the turkey in the oven, resist the urge to open that door and check on the turkey, it will dry it out.

- Let the turkey have enough rest time once its done, so you don’t lose all the juices by carving it too soon.

We brine our turkey overnight for at least 12+ hours (1 cup of salt per 1 gallon of water) and it comes out amazing and so moist!

I have separated the skin from the meat and LOADED it with seasoned butter and pinned it back in place. So delicious.

I think I got to this post too late, but I used this dry salt brine recipe two thanksgivings in a row, and it is amazing and very very easy!

http://www.epicurious.com/recipes/food/views/Salted-Roast-Turkey-with-Herbs-and-Shallot-Dijon-Gravy-350432

I always brine a fresh (not frozen) bird overnight. Low and slow. I like to preheat the oven to 425, put the bird in and drop the temperature way down, to about 275/300. I don't baste just let it cook.