Saltwater (should taste like the ocean), mace, allspice, nutmeg, peppercorns, cloves. You won't regret it. Hit me up if you want more pointers. Am chef.
More pointers: different parts of the turkey cook to different times. If you wanna knock it out of the park, carve it first. Then brine it. Then cook the parts separately. You can still use the carcass for stuffing.
Happy Thanksgiving everyone. Let Freedom ring!
I really am grateful for each and every one of you patriots. I'm thankful that I have a huge family who ALL are on the side of freedom... (which means they support Trump.)
I use the autumn harvest one from William Sonoma. Has a lot of those spices in it. Add chopped onions and celery in and around turkey. Then we soak a cheesecloth in butter and cover the turkey with it. It’s worked for us! Extra thankful this year for all my family and 73+ million freedom fighters
Tell me the part about the cheese clothe coated in butter again...
Melt a bunch of butter, can be herbed or whatever, soak the cheesecloth in it, cover turkey and cook it with the cheesecloth on. Keeps the turkey from drying out and keeps it super moist. Saw it in a food and wine magazine and it’s a winner. You can search for tutorials online, I know the food blogger Half Baked Harvest has one.
Start the pan with some water (not much) then add the cold butter in small batches. It will melt without breaking, the French call it buerre mont I think