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@ezeating: You can try the brine minus the salt, although I don't know how much flavor the turkey will pick up, salt is a pretty important part of the equation. It can't really do any harm, so I would say give a shot and report back how it turned out.

Good luck.

Alaina, the show is a charmer...as the season progresses there will be early evening hours added for extra sparkle. There are world class holiday fixtures placed around the park as well. Check it out on: nybg.org.
Also, though I picked Mario's there are a variety of dining choices within a few miles distance and even the Abigail Kirsch concessions in the park are above average.

I made this last year to rave review. The skin wasn't as good looking but it was delicious. I think i'm going to make it again this year and pay closer attention to the skin, that is a beautiful red it has in the picture

The National Palace Museum is amazing. I really want to visit again.

I find it interesting that they were confident that they would find the right coloring of the stone after they carved away to reveal it. I mean...they don't know for sure how deep the vein of mineral runs.

The cabbage worm is impressive.

Ha! When I first glanced at the title, I thought it said "Chinese Food Cravings"—which I guess they were as well.

I saw the photo and thought 'that must be a fine piece of pork belly to be placed in a gold cup!'

Brining the bird is the way to go. Sounds delicious.

We brine our turkey every year and it's delicious. This recipe sounds great!

Last year I made a Turkey Osso Buco stlye. Number one my turkey was 40+ lbs cleaned. It was 55 lbs before it was cleaned. I don't have an oven that could possibly handle that, so I carved him and made good stock while braising vegetables, added marzano tomato giblets, neck and dark meat only in parts to 2 large roasting pans and cooked for quite a few hours.
when it was pull off the bone tender I made gravey with the sauce in the pan and reduced it to thicken and used an electric wisk to mash in the vegetables.
the breast were done on the grill.

it was awsome.

I saw no mention of Grilled Turkey. We did this last Thanksgiving and it was so good. We just indirect heat grilled our turkey, breast side down. It was the moistest turkey I have ever had.

@lemonfair - I'm so sorry I didn't check back here after posting. Forgive me.

Yes, install anything from that site. Malware Bytes is completely reliable, and a real life-saver. I hope by now that you've got it all under control, but it wouldn't be a bad idea to have the site I recommended installed on your computer and run it regularly.

Again, I'm sorry for not staying current, but I hope all is well for you now.

I can't wait to try this recipe - it'll be the first bird I've ever roasted!!!