Happy day after Thanksgiving everyone!
I spent most of yesterday either cooking or playing with the 3 and under crowd. Somehow I got put in charge of the eighteen pound turkey that fed thirteen adults. No pressure there. I followed the roasted brined turkey recipe from the (revised) Joy of Cooking. It went fine, except for a few family members anxiously watching the digital thermometer creep its way up to 175F.
The total cook time was about four and a half hours at 325F. The meat was moist and mildly, pleasantly salty. The skin was heavenly. Very full and very sleepy, I was the first adult to conk out (I’m usually the last) at 9:30pm.