Yesterday's Thanksgiving Day turkey was heralded as the best ever. However, there was not a controlled experiment to determine the cause and effect. Two new techniques were added to the Butterball Turkey roasting tradition (a brand loyalty mandated by Susan):
(1) Brine the Turkey with Williams and Sonoma Turkey Brining Blend (Apples and Spices). Ingredients include - Sea Salt, Apples, Juniper Berries, Lemon Peel, Star Anise, Garlic, Rosemary, Thyme, Black Pepper, Onion, Bay Leaf.. Combine with one gallon water, bring to a boil, and refrigerate until chilled. Combine this with 2 cups ice water and 6 cups apple cider and place with thawed turkey into brining bag. Refrigerate for 12 - 36 hours turning once. Remove, rinse well and pat dry. Recommended by Susan's Laurel House Ladies.
(2) Roasting Turkey UPSIDE DOWN. This jewel of advice came from my bridge partner S.S. who said they discovered this by mistake one Thanksgiving when a rookie was told to put the turkey in the oven.
The turkey was so moist cutting into slices was almost impossible. It just fell off the bones.
Maybe for Christmas I will set up complete competition between roasting, smoking and frying.
A Turkey Trifecta :)