Q:
A: Too late for Turkey day- but I brine mine. Bring to a boil: 1 cup kosher salt, 1 cup honey, 2 16 oz cans chicken stock, 1 TAB each sage, rosemary, savory, thyme. Cool. Put a turkey roaster bag into a bucket. Put the turkey into the bag. Pour the cooled mixture over turkey. Continue to fill bag with COLD water until turkey is covered 100%. Tie off bag. I then put it into my COLD garage for one hour minimum for each pound of turkey. (You can put it in your frig if it fits.) Then I take the turkey out and complelely wash it. Pat it dry. Let it air dry at least one hour in the frig. Rub canola oil all over the turkey. (not butter- or other oil -but olive is OK.) Inside I put a cut in quarters onion, carrot, apple, orange and fresh stalks of rosemary, parsley, sage and thyme if I have them. Roast turkey for 30 minutes at 500 degrees F or until nicely brown. Then drop temperature to 300 and roast until it reaches 160 degrees or the button pops. This will be an incredibly moist turkey with a ton of flavor.