Originally Posted by
ryanek9freak
I am cooking 4 turkeys this year (36 ppl showing up at my house) 2 oven baked, one in the electric roaster, and one deep fried.
THe one going in the roaster will be brined for 24 hours in a large plastic rubber maid container, with a brine season for wild game bird that I bought at sportsmans warehouse, but instead of water, I'll be using vegetable stock. I did the same last year, and let me tell you, it comes out so tender your don't even need utensils to take the turkey apart.
Seriously.