Brooklyn1 wrote in rec.food.cooking:

> "Bryan" wrote
> >
> > My sister-in-law's husband made a turkey. He went and bought a
> > fresh brined one from Whole Foods.
>
> A brined turkey is not a fresh turkey... even if you brine it yourself
> you've negated it being a fresh turkey. It's near impossible to find a
> turkey nowadays that hasn't been injected with brine, too bad.
>
> > I don't remember the laundry list of
> > stuff he seasoned it with, but sage was not on the list and thyme,
> > rosematy and CILANTRO were. My son didn't say anything until we
> > were
>
> There's no accounting for taste... cilantro doesn't belong on turkey,
> and there's always someone in the crowd (me) who can't eat it because
> to them it tastes like soap. After cleaning/washing my turkey I place
> it in the fridge to drain/dry for an hour. Then I bathe it inside and
> out with the juice of a large fresh lemon and back into the fridge to
> macerate, leave the lemon halves inside the cavity to roast. I season
> with salt fresh ground black n' white pepper, granulated garlic, a bit
> of celery salt, Penzeys poultry seasoning, rub well inside and out
> with olive oil, place on a rack and sprinkle with paprika. I don't
> stuff my bird, stuffing sucks the moisture from the meat and requires
> a much longer cooking time... guarantees a dry turkey... the stuffing
> may taste better but the turkey is ruined.

Actually Bryan, stuffed turkey is not dry unless you do it wrong or at
too high a temp.

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