Brine it is, Dave!I've made a few birds, but am still looking for that little something to make them special
Last time we did a bird in the oven, we cooked it with a rosemary-pear stuffing inside, so our brine for that bird was salt, apple juice, white wine, and rosemary. We also stuffed butter under the skin before throwing the whole thing in the oven.
It was ungodly delicious. So moist. So flavorful. The leftover meat carried the flavors well too, I still look back on those sandwiches with fondness.
After talking about it now I'm kinda sad I won't have any leftover action (because I'm not hosting this year). I may need to do a bird of my own soon.

bunch o bacon addicts in here. 

