I have been putting my turkeys in brine for the past several years with a lot of success. The bird is juicier and has more flavor.
I usually cook 20 lb turkeys. You may have to adjust the amounts of salt and sugar based on the size of your turkey.
2 C salt
1 C sugar
3-6 cloves garlic
whole onion, quartered
1 T black peppercorns
1 bay leaf
pinches rosemary and thyme
I have a 5 gallon pot that I brew beer in. I dissolve the sugar and salt in about a gallon of water before putting the rest of the ingredients.
Dissolve your salt and sugar add some water. You can put the rest of the ingredients after you get your turkey in the pot. Cover and soak in fridge for 8 hours.
Removed bird from pot when ready to roast. Rinse well and pat dry. Stuff bird with X’s stuffing. Also stuff neck cavity and secure with skewer.
Rub butter or olive oil on bird.
I use a Reynolds brown n bag…in a roaster…on a cookie sheet for support. Preheat your oven to 325°. If you have a meat thermometer, use it. There is no substitute. Heat until internal temp is 165°.
Remove from oven. With some help, I usually snip the end of the bag and drain the contents for the gravy.
1/4 C fat from your juices or butter or oil or combination
juices from turkey or broth
little bit of whole milk
In saucepan, heat your oil or fat until hot. Add your flour and cook over medium heat until flour starts to brown. Remove from heat and add 2 C broth, juices and heat until it boils and thickens. You can add a little milk to lighten if you like. Add salt and pepper to taste.
Basically, 1/4 C oil and flour with 2 C broth will yield about 2 1/2 C gravy. I always make double for holidays.