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Old 10-29-2007, 12:53 PM   #11
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I brine mine using water, salt, sugar, soy sauce, apple juice, garlic bay leaves, black pepper.

I stuff the cavity with chopped onion, garlic, apples, lemon, parsley, sage, thyme, bay leaves and old bread that has been soaked in white wine.
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Old 10-29-2007, 01:19 PM   #12
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Jenny, that sounds incredibly delicious.
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Old 10-29-2007, 01:43 PM   #13
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Sage and thyme, shoved under the skin with a bit of butter....and thats in addition to brining it in apple cider and kosher salt.
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Old 10-29-2007, 01:45 PM   #14
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looks like any of the above is great advice!
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Old 10-29-2007, 03:05 PM   #15
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I brine mine in water, salt, sage, and thyme. Then I stuff it with onion, apple, celery, carrotts. I make a rub with salt, pepper,thyme, sage, parsley, sometimes a little rosemary, and butter and rub it under the skin. I do my dressing outside of the bird in a casserole dish using the turkey broth that comes off the bird.
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Old 10-29-2007, 10:53 PM   #16
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Smile

I always put 2 celery stalks, 2-3 cloves of garlic and 1 small to medium yellow onion. I baste it with a mixture of real butter, sage, salt and pepper about every 10-15 minutes. It takes time, but it is well worth it. It is beyond juicy.

As an added bonus, it ends up looking like one the adds for a turkey because it turns such a pretty golden brown.
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Old 10-30-2007, 11:03 AM   #17
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Quote:
Originally Posted by Nurse Erin View Post
I always put 2 celery stalks, 2-3 cloves of garlic and 1 small to medium yellow onion. I baste it with a mixture of real butter, sage, salt and pepper about every 10-15 minutes. It takes time, but it is well worth it. It is beyond juicy.

As an added bonus, it ends up looking like one the adds for a turkey because it turns such a pretty golden brown.

Basting a turkey doesn't make the meat any moister. Skin is a very effective moisture barrier. Virtually none of the butter penetrates the skin. You'll need to put the butter under the skin to have any effect, moisture-wise.

Plus opening the oven that often during cooking is really not a very good thing.

Basting does make for a lovely deep brown color though. You can get that through basting only a few times during cooking.
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