An oldie but a goodie
THE PRIMARY CHALLENGE
Place the turkey in the brine, breast side up. If your cooler is too big, the brine may not cover it. If we're talking only an inch or so, don't worry about it. But if your bird is seriously beached, you'll need a smaller container. If your turkey floats, fill a one-gallon resealable plastic bag with water and place it on top of the buoyant bird. Set the cooler, lid closed, in a cool place for 8 to 12 hours, turning the bird over once if possible.
Cut a piece of heavy-duty aluminum foil that when folded in half is big enough to cover the turkey's breast. Lay this onto the breast, shiny side up, and mold it into a breastplate . Remove it, lube the underside with nonstick vegetable oil spray, and set aside. Time to get the bird in the box. Since the first segment of this thermal trip is about browning the breast, I go in neck-end first and breast up. Set your oven timer to half an hour. When it dings, check the breast. It should be nicely browned—if not, return the turkey to the oven and cook another ten minutes. Then remove the bird and apply the breastplate. This will help reflect heat and slow the cooking of the breast meat.
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