I may not be able to brine my turkey. There's no room in the fridge for a container, so I was going to put the container outside. But I think it will be too cold outside, and I don't want the turkey to refreeze (will salt water freeze?). I will finish prepping today. As soon as I can get the energy. LOL Have a great day.
Make a flavorful broth by simmering the neck, extra turkey legs, if you can get them, and giblets in turkey, or chicken broth. Season with garlic, sage, thyme, and onion. Let cool for twenty minutes. Rub a compound butter of salted butter, paprika, and rosemary between the skin and flesh. Inject the broth all over into the turkey, legs, thighs, wings, and breast. Rub the cavity with S &P.
Stuff the cavity with aromatics, like quartered citrus fruits, peel on, garlic heads, sprigs of thyme. Give the bird a rest for 30 minutes to let the outside skin dry. Press a foil, shiny side out, over just the breast. This will prevent overcooking the breast meat. Place turkey on a rack. over a shallow roasting pan that's half filled with water, and root veggies of choice. Place into preheated 375' F. until temp, as measured by digital thermometer reads 150' F. Remove foil. Increase oven temp to 450. Roast to 157' F. Remove and let rest. You can transfer the rack to a platter, and use the drippings to make gravy. Let turkey rest for 30 minutes before carving. Guaranteed moist, and tender, well flavored, with crispy skin.
Seeeeya; Chief Longwind of the North