Roasted Thanksgiving Turkey

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DELICIOUS!!!!!

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This sounds wonderful, so I would like to try it. Approximately how long do you cook a 20 lb turkey once you increase the temp to 375?

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KimMarg: Can you please explain how you made your cider-molasses glaze? That sounds delicious. Will be trying this recipe out this year!

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The turkey will be fine-the secret is in the brining, it contains salt-brining the turkey opens the pores of the meat up-forcing it to absorb moisture, salt is also acting as a preservative here. The key to moist turkey is brining & not over cooking it. I take my turkey breast to 160 degrees, tent it in foil and let it rest for 10-15 minutes before slicing. It will be fine cooking at 275 degrees.

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Ok, so I really, really want to make this turkey but my only concern is the 275 degree initial cooking time. Now I know that we all don't follow the rules all the time but, "sigh" everywhere it says not to cook turkey below 325 for fear of bacteria. All of us are pretty healthy but my 70 year old mother has a heart condition and I don't want this to be a problem. I have cooked things at 250, ie brisket, and have never had a problem. I am wondering if it is the temp or the coveringof the bird that makes it moist. Was thinking of cooking at 325 for the 3hours and then cranking up to the 375 and watching the temp Would love everyones suggestion on the 275 cooking time.

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I cooked Thanksgiving 2 weeks early this year and this recipe was very well received by everyone at the table. It was the most moist turkey I have ever tasted. I followed the brining directions, but rather than roast normally I butterflied the bird so it would cook evenly and then used a cider-molasses glaze at the end. It is well worth the time to make the brine - try it!