For extra flavor, brine your turkey this year. I use this recipe. Instead of searching stores high and low for a brining bag, use an oven roasting bag leftover from last Thanksgiving in your pantry. Allow the turkey to soak in the brine overnight to 24 hours ahead of time. Discard the brine and cook as you normally would.
I have never been a fan of turkey until last Thanksgiving. I always found it to be incredibly dry, but would eat it to participate with the traditional turkey dinner. Last year we deep fried it and it was so moist (and not at all like fried chicken which I was very nervous about)! This year I ate it at another friend’s house who typically has very dry turkey; however, she too used brine and it was very moist and had a very nice outer flavor! Brine is definitely the trick to a moist turkey (that is unless you fry it 🙂 )
I (Melissa’s dad) love to brine! Here are some great links on the process:
Your mother was my roomie in Columbia till she married your father. Then we all moved to Charlotte. Please give them my best. I wish you all a wonderful Thanksgiving. Joree gave me the link. I am so proud of you. Pam
Just read this to my mom who is here visiting me right now. With a little mist in her eyes, she said—”Awww, tell her hi!.” And now shes looking for you on Facebook :). Thanks for stopping by and saying hello! Meant so much.