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Gooble till ya Wobble

gooble until you wooble Happy Thanksgiving 2011This is my flawless always moist Turkey recipe – Enjoy!


1 Turkey
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brine solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot) I like to use a cooler. If you use a cooler be sure that the turkey fits in it before Thanksgiving Eve. Yes, this happened to me one year – I was in my pajamas and was not about to go out into the cold at 10pm to find a cooler. So I huffed and puffed and the turkey didn’t fit. Borrowed a cooler from a friend and I was up until midnight cleaning the cooler before it was all done.

Back to mixing the brine – Squeeze juices of the oranges and lemons into the solution and then add the thyme and rosemary. I add ice cubes to the solution to keep the turkey cold overnight. This gives the turkey a nice citrus herb taste. Soaking in the liquid helps keep the turkey moist while it’s in the oven. I also place foil over the turkey to maintain the moisture. Be sure to remove the foil during the last 1-2 hours to brown the turkey. We have never had a dry turkey since I found this method. It’s YUMMY! I’ll post pictures of our turkey after I make it for our 2nd Thanksgiving meal on Saturday. Wishing you the best food coma ever!


Roasting times are for a preheated 325 degrees F. oven.

Approximate Roasting Times for Stuffed Turkey

Turkey Weight


6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours

Approximate Roasting Times for Unstuffed Turkey

Turkey Weight


6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours
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