Original recipe yields 8 servings
I think it is important to use KOSHER salt on this one
This recipe is the best, I have never cooked a more tender and juicy turkey in all my years cooking. Great!
This was the best turkey I've ever made! It was moist for the entire week of leftovers. I did a 16 pounder and it was plenty. After taking it out of the brine, drying it and letting it come to room temp, I rubbed it with butter herb rub of sage, rosemary, thyme, and garlic. Added sald and pepper and cooked. Delicious! Thank you!