SchoolBell Farm does not inject any fluid into our products for any reason. There are a lot of reasons why the factory food system does and none of them are good. For that reason, brining our poultry in general and our turkey specifically are pretty close to required.
We are big fans of Alton Brown's cooking style and his taste palette. Fr whatever reason, his flavor combinations resonate with us and his style of teaching is fun and understandable. Our most favorite poultry brine is the dry brine outlined at the link below. One really key item is the fact that he spatchcocks (or, butterflies) the bird. For those of you who just recoiled in horror at not having this big beautiful bronze bird to carve at the dinner table, well, let say your Thanksgiving events must be a lot better than mine. Dealing with trying to time a large bird with cuts of meat that cook completely differently is a stress I just don't need and that goes along with carving the bird. Too much stress.
As a matter of fact, while I like to spatchcock poultry in general, for the easiest and best cooking experience I prefer to part turkeys out completely. This way I can start the breasts and dark meat at different times and know that they will be done at the same time and will live up to their juiciest potential. No need to wrap parts of the bird in foil to keep it from burning.... Parting it out also makes it much easier to stick the pieces/ parts in the fridge without juggling a bunch of stuff.
Click here to go to a Food Network article on this technique. There is a printable list and also a video to watch that explains the process in depth.
For the more traditional among us, I used this brine for years before switching to the dry brine method. It works really well especially if you sanitize a cooler and use it instead of the fridge.
In either case, please pull the bird and allow it to come to room temp before cooking. It won't go bad and will cook much ore evenly.
Speaking of cooking, I always hated letting a turkey dominate the oven on a day that you have 14 million other things to cook. For that reason I always smoke ours (after I got past my deep frying days...good bird, too dangerous).
But... we don't have a smoker, or, our stick burner is too much trouble on a stressful day. I agree, which is why I use a pellet smoker. But, just as good, you can use your gas grill for this. A couple of bonuses by doing this are you free up precious oven space and as it might be 70* outside you keep a ton of heat out of the house.
Get thee to your favorite on line ordering portal and order one of these: cave tools pellet smoker. Pellets really hit the mainstream market a couple of ears ago and you can now find pellets everywhere including places like Kroger's. Just make sure you get food grade cooking pellets and avoid heating pellets.
While you are tooling around the Cave Tools website, check out their flat skewer set up. It works really well and might just be that gift you need for the griller in your life. Get the skewer rack and the stainless skewers. They work really well...
Don't forget to add a couple of days to your time-line for the turkey to completely thaw before beginning the brining process, Mark