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Turkey Brine!
Oh dear! I too am hosting my first Thanksgiving tomorrow and planned to roast a turkey after brining with a cider brine I saw on Martha Stewart. When I purchased my turkey I had no idea what to buy and never thought to look at what it might be injected with. All I noticed was the size! So now it's the night before Thanksgiving and I realize I am STUCK with a 12lb pre-frozen,"Tender & Juicy" Butterball (with the solution stuff in it). It has been thawing in my fridge for a couple of days.
It appears I wasted money on the cider brine ingredients :-(
After some research online I saw that some folks had gone ahead and brined these BB kinds of turkey, just not for as long as normal. I thought of doing it for maybe 5 hours? (Recipe calls for 10-12). Thoughts?
What if I soaked it in the cider brine sans the salt? I thought I could do that until I read one of the posts that says it will actually remove the salt from the turkey skin and the result would be bad. :-( Thoughts here?
I guess I've learned that apart from brining, the way in which a turkey is roasted has a lot to do with whether the turkey is tasty. What is this "tent"-ing you all speak of? I am so confused... :-/ Please help.
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I'm in the same predicament and I think I will use the cider brine recipe I bought all the ingredients for, but I will only soak for 4-5 hours. I guess I will also place butter mixed with fresh herbs in between the skin and muscles of the bird and maybe rub more butter on the outside of the skin (why not?!)... and I'll be sure to baste. I read something about using an "aluminum tent" as part of the process - not sure what that's about but would love an answer from someone who does!
I'll be crossing my fingers for both of us tomorrow! ;-)