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"from Alton Brown's show. Brining the bird is the key to moist meat. Made this again this year, only brined in just water instead of stock to save some dough. Again, the bird turned out perfect. Growing up, I hated white meat because it was always dry and grinding on your teeth ;-), now I love white meat. Cook time includes the brining time."

Ingredients: cinnamon sticks, ice water...

"Allow 12 - 18 hours for the turkey to marinate in the brine. It's worth the wait as this process always assures a moist, flavorful turkey."

Ingredients: fresh coarse ground black pepper, fresh thyme...

"I have made several turkeys in the past, but I wanted this year's bird to be extra special. So I search many recipes and finally decided on 5 of them. I combined what I like the most in all of them to make this wonderful tasting turkey."

Ingredients: pepper, ground sage, marjoram...

"A fusion of recipes from Alton Brown and Giada DeLaurentiis. Like Alton, I believe that Stuffing Is Evil - bake it separately for food safety!"

Ingredients: cinnamon sticks, fresh oregano...

"Dominick came up with this delicious creation. It was a big hit!"

Ingredients: onion powder, orange juice...

"makes perfect juicy golden brown turkey, if instructions are followed will work consistently each and every time."

Ingredients: pepper, Lawry's Seasoned Salt...

"We have had this for Thanksgiving every year since 2001, after seeing chef Todd English make this on a Martha Stewart show. Each slice has some dark and some white meat, as well as the tasty stuffing. The rolled turkey slices wonderfully making perfect sandwiches if any leftovers survive until the next day… We love it! And, balancing the effort..."

Ingredients: Dijon mustard, dried breadcrumbs...

"Another great recipe from Mark Bittman.
It’s almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450°F (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really...."

Ingredients: salt & freshly ground black pepper, extra virgin olive oil...

"I use bacon to cover my turkey while cooking to form a seal on the bird and keep it moist inside. The bacon drippings soak into the stuffing as it cooks giving it a fabulous flavor! BUT...the true trick is to cook the bird breast side down...yes you heard right...BREAST SIDE DOWN! Who made up the silly rule that the breast should be up anyways? I "accidently"..."

Ingredients: turkey, bacon...

"Saw this on the food network. I'm planning on making it for a holiday dinner party this year. It looked SO good!"

Ingredients: pepper, fresh herbs, garlic...

"This will be the BEST roasted turkey you’ve had, hands down! I prefer this over deep fried turkey as it is about as moist and has much more flavor to it. I compliment this turkey by serving giblet gravy, sautéed herbed mushrooms and Apple Wine Stuffing.

Before cooking the bird, I typically use a rub with olive oil or melted butter/margarine...."

Ingredients: cider vinegar, fresh thyme...

"This recipe is just the secret for a great turkey. I came up with it after watching Alton Brown brine a turkey."

Ingredients: ground sage, garlic powder...

"This recipe is off of the foodnetwork.com site. I have made a maple brined turkey before and it was absolutely delicious. Not sweet, not salty but very moist. Posted this recipe so I wouldn't lose it again!"

Ingredients: fresh thyme, kosher salt...

"This is the anti-saw-dust tasting, forget the pop-up thermometer bird cooker! Hence, we toss the thermometer altogether. Cooking the bird "upside-down" uses gravity and allows the juices to cook inside the breast meat, giving it a tender deliciousness that is hard to duplicate when cooking for a golden-brown-colored turkey breast skin.
..."

Ingredients: cooking spray, whole turkey...