HOW TO BRINE AND COOK A TURKEY 
If you brine the turkey, there's no need to baste.



=== HOW TO BRINE THE TURKEY
Place turkey in a pot,  food bucket, or large plastic bag large enough to hold it. 
Add 2 cups kosher salt or 1 cup table salt and enough cold water to cover.  
Rub salt into bird and stir water until salt dissolves. Refrigerate for 10-12 hours. 
Remove turkey from salt water and rinse cavity and skin under cool running water for 
several minutes until all traces of salt are gone. You can double the salt and 
soak for 4 hours if you are in a hurry.

Yale's tips...
"For extra flavor, add a marinade to the brine.  I use a garlic/pepper 
marinade and it adds a great flavor."



=== HOW TO COOK THE TURKEY

Conventional oven, breast up, 325

Oil, then foil...
Oil the skin, and shield the brest with aluminum foil.
Remove the foil when there's 1 hour of cooking time remaining.

Approximate timetable for Roasting a Turkey at 325 degrees F
Standard cooking time for turkey is 15 minutes per pound.
For example:
...12 to 14 pounds cook for 3 to 3 1/2 hours.
...22 to 24 pounds cook for 5 hours

If you brine the turkey, there's no need to baste.

Cook the turkey the day before you serve it; it makes slicing much easier.
Removing the breast from the carcass makes slicing a breeze.