I pick up a jar of Apple and Sage brine mix.  It's simple and the turkey turns out amazing every year.  Brine overnight and throw it in the oven. 

Deep fried turkey (southern influence) with mofongo stuffing (rican influence) 

Quote from: duccarlos on November 23, 2011, 01:29:56 PM
Fry baby fry!!!!

only way i do it now. quick and yummy

I didn't brine, didn't stuff, did ice down the breast for about an hour before it went in the over, and did mix up some rosemary and thyme in about a 1/4 pound of butter and stuffed it under the skin.  My cooking time was about an hour shorter than usual thanks to the stuffing and the convection roast setting on my oven.  I had to flip it breast side down for about an hour to even out the temperatures - I have a thick aluminum roasting pan that seemed to absorb a lot of heat.  With a minimal amount of fiddling, I managed to hit 155 in the breast and 165 in the legs at about the same time.  I was kind of disappointed I didn't need the bacon heat shield.

It was good, but it was the not the best turkey I have ever had.  Based on this, I am probably not going to brine in the future (not for a holiday meal anyways - I may try it just to try it).  I am pretty confident now that just not overcooking it is the key to not drying it out.

I have a crawfish boiler, I think I'll try a smaller turkey this Winter.  Turkey fryers - do y'all take temperatures after you pull it out?  Do you try to fry it breast side up?  In other words, how do I avoid overcooking the breast?