I did everything myself, except for removing the bag of turkey guts from inside the turkey. I cannot handle sticking my hand inside a bird carcass. I even had rubber gloves and still couldn't do it. Call me a wuss if you like, but this wuss was not about to fist a fowl.
I decided, under direction of an Alton Brown Thanksgiving cooking special on television, to soak the turkey overnight in a brine. This worked well for two reasons... it made for a juicier turkey and also eliminated the need to bast the bird at all. (anything that eliminates a cooking step is okay with me!) I didn't have a pot large enough for the turkey to fit and be fully submerged in brine, so I had to buy a big ol' bucket from Home Depot. The bird/brine/bucket combo needed to be kept cool all night, so I ended up putting it out on the porch with the windows open.
Everything went well except for...
...the right side of the bird. Charred! Luckily, he was dead before he got here, so he didn't feel a thing.
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