Some of us men are just great at giving directions, lol. We just don't follow them ourselves.

Jglass, what type of brine did you use for your turkey, Just a salt water brine?

I used this one but I threw in a few extra things. I added rosemary and thyme.


Brown Sugar Brine for Turkey

1 whole turkey
1 day prep
32 cups warm water (2 gallons)
1 1/2 cups kosher salt (must use kosher salt ONLY)
1 1/2 cups light brown sugar (well-packed)
2 tablespoons black peppercorns (or use 1 tablespoon black pepper)
3 tablespoons fresh coarsley chopped garlic
2 tablespoons worcestershire sauce (optional)
1 (20 lb) whole turkey

In a large bucket or container mix together the warm water with brown sugar and salt; stir until NO granules remain in the water.
Add in Worcestershire sauce, peppercorns, and garlic; stir until the Worcestershire sauce is combined.
Cool the water until almost room temperature. Wash the turkey inside and out with cold water, then place in the brine (if the brine does not quite cover the turkey, then place it breast-side up to start, then turn it over after a couple of hours later). Place in refrigerator for up to 24 hours.
Remove the turkey from the brine and rinse the turkey THOROUGHLY under cold running water. Pat very dry, cover and refrigerate if not preparing right away.

Deviled eggs are done and ready to travel.
Turkey is washed free of the brine and stuffed with garlic, onions, herbs and butter.
Ready to pop into the oven.
Three bean salad is done and ready to travel.
Coleslaw is chopped and will be dressed tomorrow.
Lemon cake just came out of the oven.
Dry ingredients for cheddar buscuits are ready to mix.

Tomorrow or late tonight I will make the glaze for the ham.
They want to eat at 3 in the evening so Ill probably get up about 4 in the morning and start putting on the ham and the turkey. Im not worried about the biscuits being warm cause they are never on time anyway. Jon and I have had these biscuits alot before and they are great at room temp.

I like the recipe with the brown sugar in the brine. Thank you for posting it.

I'm going to make my sweet potatoes tonight and deviled eggs.
This is the Pasta dish recipe I'm making on Easter:

Santa Cruz Seafood Shell Pasta:

1 Box of Medium Shells
1 Pound frozen Medium Shrimp (defrosted)
1 (16 oz) jar (Francesco) SUN-DRIED TOMATO ALFREDO (pasta sauce).
15 ounces part-skim ricotta cheese
2 Tablespoons grated Parmesan Cheese (Kraft)

Cook noodles according to pkg. directions.
use 2-quart dish add 1/2 of the shells, place shrimp over shells cover with sauce and half the ricotta cheese.

Repeat making another layer.
Spread remaining sauce over ricotta cheese.
Sprinkle with parmesan cheese.

Bake at 400 10-15 minor until heated thoroughly.

I'm going to put this dish in my crock pot. Cookie