Brining is great. I’ve been doing it for years. You’ve got to start with a non-“enhanced” bird. You’ve also got to make sure you’ve got a container big enough to submerge a turkey. It takes a larger container than you might think.
I have had remarkable success with brining. Takes some forethought and planning, as the bird needs a day or three to swim before cooking. I have used Alton Brown’s instructions every time and it’s been awesome every time.
The only downside is that I have been unable to make gravy from the drippings. Far too watery and it separates out in a strange way. The bird is yummy enough not to need gravy, but the potatoes just aren’t right without it. And I feel like I am committing a mortal sin to use (gasp) gravy from a jar.
I don’t brine because gravy is a beverage in my family. I spatchcocked two smaller turkeys last year and wasn’t thrilled with it. This year I’m back to whole roast turkey, stuffing, mash, killer giblet gravy and the wife’s homemade cranberry relish with Grand Marnier, orange zest, and walnuts (and sugar, of course). I don’t care about vegetables, but she’ll probably do yams (none of that brown sugar crap, though).
If you want to make a huge difference in your gravy and stuffing, pick up a couple of turkey drumsticks a few days ahead of time and simmer them in a pot of chicken stock with some vegetables and herbs. Then use the liquid for both of them instead of just water.
Annual plug for Alton Brown turkey, but a twist–no brine, just cooking method–500F for half an hour then 350 until done.
I used to brine per Alton, but it makes the gravy too salty. Supermarket Turkeys have enough water in them to keep them moist if you cook using the above method (I think done is about 160F in the thigh and then rest for 45 minutes gets you some carry over). Do not low and slow unless you’re smoking the turkey and then use a pan of water in the smoker.
Le suer english peas with pearl onions. Sweet potatoe. Good rolls. One Sister of mine insists on beets. Yuk!
The kids all want mashed taters.
Son-of-a-wrek has been frying Turkeys the last few years. I have to watch him or he puts too much cajun spices in it.
See comment above. Also, salt in the drippings can be a problem with wet brining. But mainly, I don’t see the advantage. I’ve tried it and thought that given the hassle of brining, there was little gain. I buy Mary’s free range, and have zero problems with dryness or other issues.
Brine, of course! You should do that daily with pretty much any meat.
Spatchcocking is likewise good for any occasion other than Thanksgiving. C’mon; the presentation is key!
Sides: cranberry sauce made from actual cranberries (not the canned gel stuff), green bean casserole made with mushrooms and French’s onions on top; candied yams (yes, I know they’re really sweet potatoes, but I’m a northerner); corn; bread rolls; dressing/stuffing; mashed taters, of course; gravy; lettuce salad; and some mashed squash.
The men in my house would be sad without this corn casserole, made with Jiffy corn muffin mix, creamed corn, frozen or canned corn kernels, sour cream, and butter. The blog below mentions some additions. I have never added eggs. I don’t think it needs cheese. It doesn’t need sugar.
I have to have cornbread dressing and sweet potato casserole.
Agree to this but I do like to add jalapeno and chunks of goat cheese to the corn casserole.
There must be plain, baked, skin on sweet potatoes. All I need is butter, salt and pepper for them.
One thing that has been suggested to me but I’ve never tried - spatchcock the bird and cook it directly on the oven rack, no roasting pan required! Put a pan underneath the rack holding the bird to catch the drippings. When the bird is nearly done, remove the pan and mix the drippings with your dressing fixins (bread cubes, cooked veggies, herbs, spices and whatever else you like), and spread the uncooked dressing back into the drippings pan. Place the drippings/dressing pan back underneath the bird and finish cooking. This may not work and it probably requires some experimentation but I’ve heard worse ideas, IMHO.