This posting is a day early but I figured you may want the info BEFORE you cook that dry turkey!
First off, Happy Thanksgiving! I have SO MUCH to be thankful for this year. We have our health and each other which is the main thing. Everything else is just a bonus. A fantastic, wonderful, bonus.
Our biggest decision every Thanksgiving is whether to brine or not to brine. I like to brine my turkey but my husband does not. Honestly, it probably doesn't matter but I do like the little bit of additional flavor the brine gives to the turkey.
This year we will brine.
The day before (NOW) get out a clean bucket or cooler. We have used a clean cooler in the past but this past year a great little sub sandwich place opened up in town and they sell their used pickle buckets for $2 apiece. These babies are perfect for the brine!
Combine this into a big pot:
1 gallon of vegetable broth (see my recipe)
1 cup salt
1 T dried rosemary
1 T dried sage
1 T dried thyme
1 T dried savory
Boil until salt dissolves.
Dump a big bag of ice into your bucket and pour the cooled brine over the top. Add enough cold water to this to cover your turkey.
Rinse your turkey and pull the innards out.
Put your turkey into this brine overnight. You should store the bucket in the fridge so your turkey doesn't get icky. I don't have a big enough fridge so the bucket goes into a cooler which is filled with ice. I will check it often. . . I don't want to grow anything nasty in my turkey. I'm not saying this is the right way to do it. . . it's the WRONG way to do it. . . so put yours in the fridge.
In the morning, pull your turkey out and let the brine drain off. Discard the excess brine.
Time to cook it!
Drum roll, please! This is the way we've done it for YEARS and it works FABULOUS!!!
Put your turkey into the crock pot. Yes, the crock pot.
Put it in breast side up.
If you can't get the lid on, make a lid with tin foil. Make sure it seals as well as the lid would. I use heavy duty foil but you could use several layers of regular foil.
Cook on high for about five hours. DO use a thermometer to keep track of your turkey's doneness. Don't eat it if the turkey isn't done!!!
I will usually toss an apple into the cavity. I have in my head that this is helpful in keeping the turkey moist. I'm not sure if it does or not.
Obviously you can't do a twenty pound turkey this way. Butterball folks say don't go above 9 1/2 pounds. Listen to them. I do a thirteen pound turkey every year but I have the Dugger Sized Crockpot. Butterball still says don't do it.