How to Grow Tobacco

No dish has more riding on success than a turkey! Brining locks in all of the natural juices of this beast.
The time to do it is 14 hours, and serves 10 or 12 folks. You can brine any bird by weight. Gather up:
1 cup Coarse Kosher salt
1 cup sugar
2 gallons of cool water
1 turkey, whole
8 tablespoons unsalted butter, devided (5 tbsp. softened: 3 tbsp. melted)
1/2 teaspoon ground black pepper
1 cup white wine, chicken broth or water
Overnite brine;
Mix salt, water, and sugar in stalk pot. put the bird in, completely submerged. put in the refer for 14 hrs. Take it out and rince off all of the brine in clear water. Remove all traces of salt, and pat dry. Mix the pepper with the softened butter under the skinof the beast, in a roasting pan. then brush the skin with the melted butter. Now pour the wine or broth in the pan. Roast at 450 deg.for 25 minutes, baste bird, and rotate the pan. Roast till golded brown - baste, and cook 25 more minutes. Baste again and cook at 325 deg. then turn one more time with a baste. When the button pops up, take it out and let stand for 20 minutes befor You cut it. Never befor a 20 or longer rest. I cook My bird breast down till almost done. Then I flip it over to brown.

Excellent!
Just in time for Easter!!
rc

that is the ONLY way to cook a turkey. 1/2 of the time I hot smoke my turkeys in a 300 degree smoker. Oh my gosh, is that good.

The hams are to high to buy now here. 65 bucks and up. I have a turkey to do. I was going to roast a pig, but the ones here are all over 200 pounds. The next turkey will be a pickle pump.This one will be smoked at 200 deg. with red alder, hickory, apple, misquite and cherry wood chips. I am also going to pickle some smokies and eggs in habanero, celery, onion and spices. I do a few casses a year. YUMMY FOR THE TUMMY!

Y'all gonna have salad with that?

I'll get the cook right on it!

rc