Moist, Delicious Brined Roast Turkey

We've tried a number of different methods to cook up our holiday birds..deep fried, frou-frou herbs stuffed under the skin, cumbersome cooking bags, smoked out on the grill...but I believe we've settled on a favorite. Alton Brown over at the Food Network makes an absolutely fabulous fantastic Brined Turkey that will knock your socks off. Can't believe how moist it turns out year after year. I'm not going to type the whole recipe in, I'm just going to provide you the link so you can go see it for yourselves. Click here.

South Georgia alterations? Of course. No vegetable stock in the store. No matter. Making it from scratch is easy enough. I cut an onion in half, threw in four or five stalks of celery and a couple of whole carrots and boiled it all for about an hour in a pot full of water. You can throw whatever ends and scraps of veggies you happen to have laying around to make a stock, just remember the onion. At the end, for the purposes of brining the turkey, I did throw in a couple of chicken bullion cubes.