This is my first attempt at brining a turkey and then roasting it. I loosely followed these directions from thepioneerwoman.com Brining would be impossible if we didn't have an extra fridge in the garage. 24 hours of a 24 pound turkey sitting in a pot of salt water, who has room for that? I wanted to try it, Robert thinks most turkey is dry, and brining is supposed to be the solution, prognosis... he liked it! Oh and basting in a stick of butter helps too. It's funny though none of us like the skin so it sort of goes to waste. It was a great experience and I now have tons of turkey in the freezer, but the how could I pass it up at 39 cents a pound.
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