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we are having two turkeys. one brined and roasted, the other deep fried. this is because my husband, who loves both kinds of cooking methods, can't decide which he likes best.

pressed turkey breasts under a brick.

I'd love to fry it or smoke it on a grill, but it's just going into the oven (hopefully after a brining).

Roasted, though I haven't determined the specifics yet.

I will be roasting my turkey. I always cover the bird with cheesecloth (as per old edition of Joy of Cooking) and baste through the cheesecloth until about an hour before done, then remove cloth. Makes for a beautiful, juicy turkey.

Roasted stuffed with the fillings of spring rolls!

I'm getting a bit crazy: I'm butchering the whole bird and making turkey confit with the deboned drumsticks and thighs, I will brine and oven roast the breasts, and will slowly braise the wings and back with some pork belly to make rillettes.

roasting in the oven

smoking it

brined, spatchcocked and roasted

At our house we roast a turkey and have one that's deep fried. It's glutton heaven...

Spice brine for 18 hours. Dry well. Fresh herbs & butter under the breast skin. Convection Roast: 20 minutes at 450, then remainder of time at 325. Open several good bottles of champagne to drink while the bird cools. Open several bottles of good pinot noir to drink with dinner. Eat - drink - relax - enjoy.

we're cooking at my in-laws, and there's only one oven, so we're talking about putting the turkey on the weber kettle so that we can make room in the oven for side dishes.

Ordering it pre-cooked from a restaurant. Gives me more time to focus on making all the sides.

Brining, then into the oven.

oven roasted

The family's turkey will be just straight roasted, nothing fancy

A whole bird brined and then smoked outside, plus a whole bone-in roasted turkey breast.

brined and roasted in the pizza oven.

Roasted, stuffed, and juicy.

Hickory smoked on the grill!!

Brined and oven-roasted.

Well, we were talking about possibly brining one and frying a second (we have a huge family)

roasting with onions, carrots and melted butter on top. I am using an easy food network recipe,

Brine+Roast= Yummy Turkey!

I'm going to brine my turkey and then bake it in the oven. My favorite meal of the year, can't wait!

I usually brine and make the broth with the giblets...and then roast. I would love to try this turkey brand....i know they sell it at Balducci's! Here's to winning and a great Thanksgiving to all!

Brined and roasted

Brined in cider and roasted.

Breast only (2 people) brined and roasted.

Turkey breast for 2 in the rotisserie (Unless I win) ;-)

roasting in the oven .. contemplating brining, have never done it before

I am going to get someone else to fix it. Hopefully fried though.

I am brining with the W-S brine because The Pioneer Woman told me to, then roasting. I am so excited.

First, I'll give it a good talking to. "Turkey," I'll say, "now I don't like you, and you don't like me, but we have a job to do. And that job involves one of us soaking the other one in brine and roasting him in the oven until he's crispy on the outside and moist on the inside. And I'm afraid that sitting in brine makes my fingers pruney, so you're shit out of luck."

I'm considering a beer can turkey. Yep, beer can turkey. Needs a big can o' beer.

Roasted, with cornbread dressing. Probably sage and butter under the skin and who knows what else... tomorrow's my day for planning

Oven roasted turkey goodness

no idea. sort of depends on whether i have a turkey to do something with.

Brined and slow roasted to perfection!

Brined and roasted.

Roasted up with a sausage and chestnut stuffing.

Oven roasted

Overn Roasted!

Moisture-enhanced bird, oven roasted America's Test Kitchen style.

Roasting

Brining and then out onto the grill to free up oven space.

oven roast by someone other than me

I am learning everything I know about cooking from my MIL and The Pioneer Woman--she inspires me! So, this Thanksgiving I will be following TPW's advice by brining and roasting a big bird. I've already made my trip to William's Sonoma for the brining solution and bags...now all I need is a turkey!

One will be cooked in the oven; the other will be smoked.

I plan to brine the turkey this year using Alton Brown's recipe then roast it inside a turkey bag in the oven. I've done it this way ever since seeing his turkey show on Good Eats. It's the best way I've found - very flavorful and juicy.

I may try the brine thing this year. Then I'll roast it with lemons inside and lots of seasonings under the skin

Alas, for our sins, we are going out with two other couples and having Thanksgiving at the Woodland Park Zoo in Seattle! My sweetie is disabled and it's just getting too tough for us to do the whole shmear here this year, no matter how we love it and having all the leftovers!

With little pork breakfast sausages poked onto toothpicks to stud the breast towards the end, dripping down to baste and crisp the skin and becoming glorious treats themselves to pass around and nibble during final preparations.

Same as always: rubbed with butter, S&P and oven-roasted, breast side down. It'll get flipped during the last half hour to get all that skin crisp - not that it matters, because I end up eating it all while picking at the turkey before any guests come near the poor thing!

oven roasting!

brined with garlic, rosemary, thyme and pepper and then smoked all day. yum.

Oven roasted with butter and herbs under the skin.

brined then roasted breast side down then flipped when half temp is reached.

Unbrined and roasted and eventually dry because my mother refuses to try anything new.

The wife-does-it-while-I-watch-football method.

Brining and roasting. There's still a chance we'll have to add a second turkey, and if we do, we'll fry that one.

Crepes filled with turkey breast and cranberry sauce

I will brine it first and then roast it. YUMMMM!

I'm following Ree's, PW, recipe this year(brined, oven roasted). I've got my williams sonoma brining spices and brining bags all ready to go!

stuffed full, oven roasted

Roasted

Dry salted, then roasted in the oven.

brined and roasted. or, if my dad gets his way, barbequed. so probably brined and roasted.

We usually go to the inlaws for T-day dinner and bring sides. But if I were to make one, Alton Brown's brine + herbal rub under the skin and roasted in the oven. Dressing, not stuffing. All with fresh herbs from the container garden (thyme, sage, rosemary - basil's already gone). :(

Going to try to brine it if I can find enough space in the fridge.

We are brining and then deep frying for the first time this year. I can't wait for the crispy skin. Hopefully we won't start a fire.

I'll be roasting it. This is my first turkey so I don't think I'll brine it this year. Just nice and simple.

Just cooking it in the oven, but maybe I can talk someone into brining it.

I plan to brine then oven roast .

My family would throw a fit if I did anything other than roast the turkey. It's simple and tastes good, so I figure why not just go with the flow? :)

Roasted with some fresh herbs inside.

I am always curious about going the fried route, but will be doing a traditional roasted bird this time around.