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T[_1_]

In article >,
says...
> On Sat, 10 Nov 2007 18:12:15 -0500, Julia Altshuler
> > wrote:
>
> >I've been away from this group for a while, but with Thanksgiving coming
> >up, I thought it a good idea for me to hang out here for a while.
> >
> >
> >Who's coming to your Thanksgiving meal?
>
> We're going over to the neighbor's---wonderful friends, they treat our
> kids like a second set of grandchildren---and we're bringing the
> turkey. Three years ago they came over for Thanksgiving, and raved
> about how great the turkey and the gravy were. Last year they invited
> us over and asked "If we buy the turkey, would you please prepare it?"
> That may sound strange but I took it as a great compliment.... There
> were about a dozen people over there last year, and all of them loved
> the turkey.
>
> So I'm doing it again this year. Funny thing is that there's nothing
> special about the type of turkey. It's brined overnight, roasted
> un-stuffed and upside down, flipped right-side-up for the last hour or
> so to brown the breast. Turning it over while hot is a little
> difficult (use silicone potholders and be very careful), but the
> tender juiciness of the breast after that treatment is worth it.
>
> We used to drive to my folks in PA for Thanksgiving but a 750 mile
> trip on Wednesday, then driving back Saturday, is getting to be a bit
> too much.
>
> Best -- Terry
>

If you don't mind my asking, what do you use to brine it? I mean the
standard salt brine is cool, but you must be adding some other things.