Why in the world would I roast my turkey upside down? In this family there is a fist fight over dark meat every time we have poultry, most times I only purchase thighs and legs so there is no blood shed. A thanksgiving of just turkey legs does not sound good to me. I once read on a blog that roasting a chicken upside down will have all the juices settle into the breast meat causing it to be a moist as dark meat. I thought what the heck and I tried it. It turned out perfect I had never seen my husband down breast meat without a complaint. It is the standard way I roast my chickens now. So why not give it a try with a turkey? It was great!
I always feel that the thanksgiving turkey was missing a flavor boost. Typically I do not even eat turkey on thanksgiving I load up on all the side dishes and then make a rosemary turkey sandwhich the following day to get my turkey in. I have seen turkey brine recipies floating around my favorite blogs and food shows for a couple years. As I mentioned in a previous post that I have recently purchased the Pioneer Woman Cooks A Year of Holidays cookbook and lo behold there was a turkey brine recipe in it. A sign from the cooking gods this was the year I was going to try a brine and this was the recipe to use. I will never make an unbrined turkey again !! I forgot to take picture of making the brine so if you want a picture tutorial you will have to flip over to Pioneer Woman to see her pictures. If not here is the recipe.