I brined for the first time last year. The trick is to soak it just long =

enough. Too long and it becomes too salty. The upside of brining is that =

the salt holds the water yielding very moist meat. Cook until the=20
internal breast temperature is 165 and you are done.
Using an oven, cook at 325?F. It takes awhile, but that's how I do it.
(See www.eatturkey.com)

Morgans wrote:
"Michelle P" wrote
=20
=20
195 degrees! you over cooked the poor thing.
=20
=20
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I know this is about as of topic as you can get, but I had the best tu=
rkey
I have ever had.
=20
Google for brineing your turkey. The long and short is, take your turk=
ey
the night before, put it in a trash bag with water, salt and brown suga=
r,
overnight, and seal it. In the morning, wash it off, and cook it in a =
slow
cooker. (Smoker) This was an evening meal, so you might have to start
earlier, for noon meal. This was the most juicy turkey I have ever had=
=2E
You all should try it next year.