I love turkey. It is truly a wonderful bird. My favorite way to cook turkey with beer can turkey. I’ll post the recipe soon. But the LA Times has a method that intrigues me. They cover it with salt for 3 days. Then cook it at 425 for 30 minutes, then 325 for a couple hours. I need to test this method.
Dan,
My method is very similar to the LA Times method.
I am a cooking disciple of Alton Brown. Here is his recipe and if you want I’ll send you a copy of the episode of his show that explains the reasoning for the short cooking time and the brine. (he uses a brine for the turkey instead of covering it with salt for 3 days…I’d assume both have the same effect)
Sorry about excluding the link in that last comment.
http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html