The center of any Thanksgiving table has to be a beautifully roasted turkey. The goal is a beautifully crisp golden brown skin with moist and flavorful meat cooked perfectly throughout. I’ve experimented with dozens of methods: brining and not brining, basting, cooking in a bag, cooking covered, cooking upside down, even frying.
This one, which involves brining and then injecting the meat periodically throughout the cook time, is perfection. As my hubby said when he first tasted it: “Winner, winner, turkey dinner!”