Turkey Easy Peasy

Over the years we've experimented with various methods of cooking the Thanksgiving turkey: the paper bag, the foil wrap, the low-temperature / high-temperature switch, and stuffing or not stuffing the bird; apprehensive, we have yet to try deep-frying.

Nowadays there are also choices about the primary ingredient: farm-raised vs. wild (chart), fresh vs frozen.

We don't feel adventurous, so we'll stick with the store-bought fresh turkey and rely on brining to add flavor. On Tuesday I boiled the brine spices and vegetables and left the mixture on the stove to cool overnight. This morning the brine was poured over the 23-pound turkey, and the bucket was refrigerated for 24 hours.

Tomorrow the turkey will be rinsed, rubbed with butter, then browned on each side at 400 degrees. The oven will be dialed down to 200 degrees, where it will remain for 7 to 8 hours. Even the breast meat should turn out to be moist and tender. Easy peasy.