By Lilann Gilbert

I brine it over night. I use a roaster for the same reasons as you (I need my one oven for other things), I rub the inside of my bird with salt then stuff it with quartered lemon, whole garlic cloves, fresh herbs and a quarter onion for aromatics and moisture, mix up softened butter with chopped garlic herbs, salt and pepper then rub liberally all over the bird and under the skin, roast according to weight until done then toss under the broiler for a little bit to brown up the skin. I'm not lying when I say multiple people have said they don't like turkey but they love mine and that is was the juiciest turkey they have ever had.