In the past my wife has always cooked the turkey. Usually we just buy a butterball or something that is self-basting and then cook it in a bag. This year we tried something different.
I bought a completely natural (i.e. not self-basting or injected in any way) Amish turkey. I brined it for about 24 hours in a solution of salt, cranberry juice, orange juice, and various herbs and spices as per a recipe in Weber’s Big Book of Grilling. We then braised it in a bag (though the recipe called for smoking it) in the oven for 2.5 hours.
. We then braised it in a bag (though the recipe called for smoking it) in the oven for 2.5 hours.The turkey was tender and juicy. Though I had put quite a few herbs and spices in the brine, it was not strongly seasoned. It had a nice simple flavor, but the gravy was delicious. It had overtones of the orange and cranberry juices and the various seasonings. It was delicious. We’ll be doing this again next year.
