One juicy 16 lb turkey.
Really though, the secret to a juicy turkey is brining. Roasting the turkey for so long tends to dry the breastmeat out. So, my secret is to dip the bird in brine overnight. What I use are:
- 1 cup salt
- Half cup brown sugar
- Minced cloves, aniseeds, allspice
- Also what I do is to inject the bird with flavoring (I use a concoction of soysauce and orange juice), and then make about a dozen slits in the meat and stuff in cloves of garlic.
- Lastly, cover the top part of the bird with foil- prevents burning.
Also tried out this new recipe for pumpkin pie, with a twist. Besides pumpkin filling, I also added a cup of apple butter. Pretty damn good, even if I may so so myself.
The dogs seemed to agree.