My First Turkey

This year I cooked my first Thanksgiving turkey.  As any woman knows, this is a rite of passage.  This turkey is unforgettable regardless of how it tastes.  Fortunately, my turkey turned out beautifully, and I won't have to recount any horror stories during future holidays.

Brining has always attracted me.  I chose Emeril's Brined, Herb-Roasted Turkey recipe.

For the turkey itself, I chose a Publix brand, fresh (never frozen), 13-pound turkey.  A huge benefit of a fresh turkey, other than taste, is there is no panic about defrosting the bird.

I purchased a five-gallon bucket from Lowe's for the brining.  I did have to take out my fruit and veggie drawers, but it fit perfectly after that.

The brining process really couldn't have been simpler.  Throw everything in the bucket, cover and let sit for up to 24 hours.  My turkey brined for approximately 14 hours.

I got up early Thanksgiving morning to stuff the turkey and put it in the oven.  I had always been told that a good roasting pan made all the difference.  After conducting some research, I learned the best pan is a Calphalon.  The downside to this pan is that it is over $100.  So I looked for a pan that most closely resembled the Calphalon's v-shaped rack and non-stick pan.  TJ Maxx had a Barenthal for $30.  

To monitor the temperature, I used a leave-in, probe thermometer with a digital reader which stays outside the oven.  (I'm sure there is a more succinct way of describing that.)  It worked extraordinarily well.

The turkey cooked for about four hours, and tasted amazing.  Incredibly moist with great flavor.  I'm not a dark meat person, but even the dark meat was delicious, not greasy or grissly.

There is really only one thing I would do differently next time.  I should have put some of the herbs and seasoning under the skin instead of just inside the cavity.  The breast meat could have used more flavor.

As an additional note, the gravy is great.  I did not chop up the gizzards or neck and add it to the gravy.  I wanted it to be smooth.