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Brining...
Brining is absolutely key. Here's my favorite brine, though sadly I cannot take credit for it. It produces a turkey that is absolutely out of this world. You can use this for frying turkeys in peanut oil as well:
Fat Man's Chicken Kickin' Brine
Ingredients:
2 gallons Water
1 tbs. Fresh Ground Black Pepper
4 Bay leaves
1 tbs. Old Bay Seasoning
1 tbs. Dave's Insanity Sauce
1 ¼ c. Pickling Salt
3 tbs. Light Brown Sugar
3 tbs. Garlic Powder
1 tbs. Chili Powder
1 tbs. ground sage
2 tbs. Crushed Red Pepper
1 recipe Italian Seasoning
Combine all ingredients in a stock pot. Bring to a boil, turn heat down to a simmer. Simmer and stir frequently until all ingredients are disolved. Allow to cool to room temperature before immersing meat. Brine for 48 hours and cook however you like.
DO NOT leave out the Dave's Insanity Sauce. It adds just a perfect amount of heat. It does NOT make the turkey hot at all (even though Dave's taken straight is like liquid fire). It just adds a great little flavor to it.
Enjoy.
-D
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