Brine results

I promised to post about our first brined turkey and the results were great. We followed the Alton Brown roast turkey recipe from the food network which calls for brining the turkey then roasting it at 500 for 30 minutes. It cooks another 2-3 hours at 350. It was very tasty and one of the most moist turkeys we have ever had. We will definitely brine again. The other point Alton makes, is to not stuff the turkey because it takes too long to cook then and dries the turkey meat. I made our traditional sausage stuffing in the oven with lots of added turkey broth (from a can) and it was hard to tell the difference from the stuffing we always used to have from the bird cavity. So Alton Brown gets a thumbs up for next year or maybe even Christmas. Here is a picture of Steve getting ready to carve and Janet finishing up the rutabaga.