This is the best brine I have tried, you can taste it in each bite but it's not overpowering. I probably cooked the bird a bit too long since it was measuring 180 in some places when I took it out but it was still moist, even the breast meat. I regretted not buying a bigger bird for more leftovers.
In my oven, cooking for 30 min at 500 causes burning. I stopped it at 15 min and lowered to 325 then when the turkey was temping at around 140 increased the temp to 350 and it still browned. Alton says in another recipe for bon appetit that the initial high temp is to get to the outer fat for more even cooking but I didn't retain the why/how.
