Everyone loves a Turkey that is moist, tender, and flavorful, but sometimes this ideal is hard to attain. One answer to a consistenly moist turkey is brining. This technique does require advanced planning, but is well worth it. However you decide to make your turkey this year, roasted, fried, or vegitarian Tofurkey, 30aguide.com wishes you and your loved ones a very Happy Thanksgiving!

Combine the salt, brown sugar, peppercorns, bay leaves, and thyme with 2 quarts of water in a large stockpot. Heat the brine over high heat and stir until the salt and brown sugar dissolve. Remove the pot from the heat. Add 2 more quarts of water and ice cubes to cool the brine quickly to room temperature or colder.

Place the turkey in a container that is just large enough to hold it comfortably. Pour the cooled brine over the turkey until it is covered. If the turkey is not totally submerged in the brine, add just enough cold water to cover it (do not dilute the brine more than necessary). Refrigerate the turkey in the brine, covered, for 24 hours.

Position a rack in the lower third of the oven and preheat the oven to 375°F.

Remove the turkey from the brine and discard the brine. Dry the turkey, inside and out, with paper towels. Cut off the wing tips, which burn easily, and truss the bird, if desired.

Place the turkey, breast side up, on a rack set inside a large burner proof raosting pan.

Roast the turkey, uncovered, for 30 minutes. Reduce the oven temperature to 325°F and continue roasting the turkey, basting it occasionally with the remaining butter. If the turkey starts to brown too quickly, loosely cover it with aluminum foil. After two hours, add the wine to the pan, if desired. Continue to roast the turkey until an instant-read meat thermometer inserted into the thickest part oof the thigh, but not touching bone, registers 180°F, 3½ to 4 hours total cooking time.

Transfer the turkey to a large platter and let it rest, loosely covered with foil, for 20-30 minutes. If desired, use the pan drippings for gravy.

Have a recipe you’d like to share? E-mail us and we’ll add it!