"Dec 2008, I was all ready to make this recipe when I found out that my Butterball turkey was pre-brined. OK, so I went straight to the cooking instead. I started with my 32, yep, 32lb turkey, some canola oil, a foil breast triangle and 4.5hrs later the probe registered 162degrees. I took it out, (not without some fighting with the family - 'it's n""

"Dec 2008, I was all ready to make this recipe when I found out that my Butterball turkey was pre-brined. OK, so I went straight to the cooking instead. I started with my 32, yep, 32lb turkey, some canola oil, a foil breast triangle and 4.5hrs later the probe registered 162degrees. I took it out, (not without some fighting with the family - 'it's not done yet' - covered in foil, newspaper and a large towel and 1.5hrs later we ate THE most moist turkey I have ever tasted and still hot. As hubby was cutting it he was worried that it was uncooked because the breast was so moist. I was VERY worried about cooking such a large turkey but it was fantastic. 4 days later and the breast meat is STILL incredibly moist. I will NEVER cook a turkey any differently. Thanks ALTON. P.S. I did not even season the bird and it was AWESOME.

"Dec 2008, I was all ready to make this recipe when I found out that my Butterball turkey was pre-brined. OK, so I went straight to the cooking instead. I started with my 32, yep, 32lb turkey, some canola oil, a foil breast triangle and 4.5hrs later the probe registered 162degrees. I took it out, (not without some fighting with the family - 'it's not done yet' - covered in foil, newspaper and a large towel and 1.5hrs later we ate THE most moist turkey I have ever tasted and still hot. As hubby was cutting it he was worried that it was uncooked because the breast was so moist. I was VERY worried about cooking such a large turkey but it was fantastic. 4 days later and the breast meat is STILL incredibly moist. I will NEVER cook a turkey any different. Thanks ALTON. P.S. I did not even season the bird and it was AWESOME.

"Dec 2008, I was all ready to make this recipe when I found out that my Butterball turkey was pre-brined. OK, so I went straight to the cooking instead. I started with my 32, yep, 32lb turkey, some canola oil, a foil breast triangle and 4.5hrs later the probe registered 162degrees. I took it out, (not without some fighting with the family - 'it's not done yet') - covered in foil, newspaper and a large towel and 1.5hrs later we ate THE most moist turkey I have ever tasted and still hot. As hubby was cutting it he was worried that it was uncooked because the breast was so moist. I was VERY worried about cooking such a large turkey but it was fantastic. 4 days later and the breast meat is STILL incredibly moist. I will NEVER cook a turkey any different. Thanks ALTON. P.S. I did not even season the bird and it was AWESOME. Next time I will try the brine.