Last year the roaster oven cooked the turkey too fast so this year I put it in later--only to have it cook too slowly. I think it's because it was on the table outside and the air was cold. It was uneven. I ended up taking some of the cooked meat off of the breast and putting the bird back for a while (after moving the roaster indoors).
The house looked better than it has and there was more room for the table. I picked a wine that none of us was happy with--my mistake for reading the labels. I had one in mind but it said "desserts." And yet, that's the one we decided would have been best if we'd each chosen. Next year I'll just get the one I think was right. Meanwhile, I'm going to use this other bottle for some cooking.
Brining is a great way to give the turkey extra flavor and create a generous amount of drippings for gravy. The bird has be be completely thawed, and I have a large plastic (restaurant supply) container that I put into my camping cooler and surround with ice. The brine is 1 gallon of vegetable stock (cooked ahead and chilled), 1 cup kosher salt (I had sea salt, which I think tastes saltier, so I used 3/4 cup), 2 Tablespoons black peppercorns, 1 1/2 teaspoon allspice berries (I had to use ground), 1 1/2 teaspoon candied ginger (I used ground), and 1 gallon iced water.
There are some "aromatics" with this also: In a bowl you place 1 red apple, sliced, 1/2 onion, sliced, and a cinnamon stick. Add 1 cup of water and microwave (or otherwise simmer) this for 5 minutes. Then scoop the solids and put them in the turkey cavity, along with some sprigs of rosemary and a few leaves of sage.
Mix the stock and ice water and pour into the ice chest container, and soak breast down for 1/2 of the time, then turn it. Brine for at least six hours, and as long as 12 (overnight).
This recipe says to start the bird at 500 degrees, uncovered, for 30 minutes, then turn it down to 350 for the rest of the baking, with a double layer of foil. It is written for a smaller bird, but if you add cooking time and uncover at the end to brown, it works fine.
This is called the "Good Eats Roast Turkey" that comes from Alton Brown on the Food Network.