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1
To brine the turkey: dissolve the salt, sugar, and juice concentrate in 1 quart of hot water.
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2
Cool the solution with 3 quarts of cold water.
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3
Remove the giblets (and any other foreign matter) from the turkey interior and place in the cooler.
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4
Pour in the brine mixture to cover.
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5
If the bird is not completely submerged, add more liquid.
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6
(Since I dont want to weaken the solution, I use canned chicken broth.)
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7
Cover with ice, close the lid, and soak the turkey for 6 to 8 hours.
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8
(Exact soak times will vary per your taste.
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9
Start with 6 hours and make changes to subsequent birds.)
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10
When the bird has 1/2 hour left to soak, move the oven rack to the lowest level and preheat the oven to 500F.
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11
Remove the turkey from the brine and pat dry with paper towels.
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12
Rub the turkey liberally with canola oil.
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13
(Be sure to get all the nooks and crannies around the wings.)
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14
Discard the brine and thoroughly wash the cooler.
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15
Place the turkey on a roasting rack inside 2 disposable aluminum roasting pans.
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16
Roast at 500F for 1/2 hour.
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17
Remove the bird from the oven and reduce the oven temperature to 350F.
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18
Cover the turkey breast with a double layer of heavy-duty aluminum foil folded into a triangle.
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19
Insert a probe thermometer into the thickest part of the breast (push it right through the foil) and set the thermometer to 161 F. A 16-to 18-pound bird should arrive at the target temperature in 2 to 2 1/2 hours.
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20
Remove the turkey from the oven, cover the bird and the pan loosely with aluminum foil, and allow to rest for 15 minutes before carving.
