Why brine?  Brining helps retain 90+% of the original weight of the bird and muscle structure is relaxed by salt resulting in a more tender meat.  

 

My brine:

1/2 cup of Diamond Crystal Kosher Salt

4 large oranges quartered

2 cloves of whole peeled garlic

Chunk of peeled ginger

1/4 cup of brown sugar dissolved

 

Dissolve salt and sugar in a small amount of boiling water.  Once dissolved, add it and all the ingredients above to a rubber maid or something big enough to hold a turkey and water but will also fit in your fridge.  Add 5 cups of ice and enough COLD water to fully cover the Turkey. Soak for 24 hours in a fridge.

After 24 hours, take out the turkey and rinse it thoroughly to remove the salt and pat it dry.  Now your ready for your cooking process.

Add Stuffing to the bird (I'll leave your favorite stuffing up to you) 

Here are some cooking directions for a 12-15lb bird:

Preheat oven to 400F

Melt 1/4 lb of  butter in a pan then let cool slightly.  Add Thyme, salt and pepper and rub the breast under the skin of the bird with the butter.

Place desired vegetables over the base of your pan (carrots, celery, thyme, Onion etc). Pour 1 cup of white wine over the vegetables. Set a V rack in the pan and place the turkey upside down in the rack.  Roast the Turkey for 1 hour at 400 F then Decrease the temp to 250F and roast for an additional 2 hours.  Add more white wine if the liquid dries up in the pan.  Remove bird from the oven and use some towels to flip the bird, breast side up now and place it back in the V rack.  Increase the oven temp to 400F and cook until the internal breast temp reads 165 or thigh 170. If the breast doesn't get brown in the oven, add a little melted butter to it as it cooks.  Once done, let rest for at least 30 min if not 45-60 min.

Have a great thanks giving and sorry I couldn't add more recipes to your weekend.  Been a busy one on the home front.