BTW, I was tagged by Ning of Heart...Roast Turkey & Gravy
The great beast, the top of the food chain, and yes, the centerpiece of Thanksgiving: the turkey (what?). There’s a plethora of ways to prep the holiday bird out there, each with their own ups and downs that strike fear in the hearts of millions every year: you could smoke it, deep fry it, roast it, overcook it, and so on and so forth. As the host for Thanksgiving this year, I picked up a medium sized bird (~18 lbs) and opted to brine and roast it.
If you’ve never brined a turkey before or have never heard the term, the idea behind it is simple: before you sit the turkey in the oven for several hours of heat, you want some assurance that the end result will still be moist, flavorful meat, not just some cooked-to-cardboard turkey. The solution is to prepare a spiced, and more importantly, fairly salty solution which you’ll soak the turkey in overnight. By exposing the
