I don't brine. I rub the thawed bird down with herb butter (I use a mix of herbs, depending on what I can get, usually sage, marjoram, bit of rosemary, maybe some thyme) and season it. We stuff it the traditional way; I've tried to get my family to switch over to Sabrina's method of aromatics but my mother really likes that mushy stuffing that comes out of the turkey. As the turkey roasts, I keep some melted herb butter on the stove and baste the turkey on a regular basis. I use all of this butter within the first couple hours of roasting, clean my utensils appropriately, make a new batch, and baste the nearly-finished turkey with one more layer of butter (I am uber-paranoid about food safety). The herb butter basting results in a browned, crispy skin that can't be beat.
A meat thermometer is essential to the perfect turkey. Remember that a turkey only need reach a temperature of 165 degrees. Measure the temperature in breast and thigh. If you stuff it with a traditional stuffing, the stuffing also needs to reach a temperature of 165, and if your stuffing included any meat ingredients, it ought to be thoroughly cooked separately prior to stuffing. I usually pull my bird out of the oven if it's close to 165, tent it with aluminum foil, and allow it to rest; it will reach the appropriate temperature as it's resting. You have to watch the bird closely as it gets up to temp, as those last few degrees will go very quickly.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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