I'm currently doing the second soak after brining, to remove the salt.

I'll put it back into the fridge to rest in a bit, after drying it off. At 11, I will take it out and pack it with cajun seasoned butter under the skin. I used like 4 sticks of butter. There is no such thing as too much butter and a about half a thing of Tony Chacheries seasoning.

At Midnight I will put it in the oven for about 30 minutes at 400F. After that I will toss the lid onto the roasting pan and take the temp down to 170F and let it cook at that temperature for 13 hours (1 hr per pound).

It will be done at 2 tomorrow, at which point I can take it out, still covered and set it aside and have the oven available to use to cook everything else. Dinner is at 4, and the turkey will still be hot.

And no need to carve it, it will fall apart just by tugging at it.

It took me about 4 years to come up with this whole method of making the best, most moist turkey ever.

I'm currently doing the second soak after brining, to remove the salt.

I'll put it back into the fridge to rest in a bit, after drying it off. At 11, I will take it out and pack it with cajun seasoned butter under the skin. I used like 4 sticks of butter. There is no such thing as too much butter and a about half a thing of Tony Sacheries seasoning.

At Midnight I will put it in the oven for about 30 minutes at 400F. After that I will toss the lid onto the roasting pan and take the temp down to 170F and let it cook at that temperature for 13 hours (1 hr per pound).

It will be done at 2 tomorrow, at which point I can take it out, still covered and set it aside and have the oven available to use to cook everything else. Dinner is at 4, and the turkey will still be hot.

And no need to carve it, it will fall apart just by tugging at it.

It took me about 4 years to come up with this whole method of making the best, most moist turkey ever.