Brined, Herb Roasted Turkey

We have prepared our turkey using this approach the past two Thaksgiving dinners. The recipe comes from Emeril Lagasse on Food Network in 2007. We started the brining about 20 hours before we planned to start cooking. The hassle of keeping a big turkey in a huge self-sealing bag in the refrigerator overnight was overcome when we decided to use a cooler. Ours worked great with a total of 5 gallons of water for a 13-14 pound turkey.

We don’t have a picture of the intact bird–here’s what we had on the table platter! It turned out great: moist and flavorful!

Serves 6-8.

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