Despite this setback, I pressed forward. My technique uses a brine, which differs somewhat from Karen's recipe. Credit to Alton Brown of Good Eats for much of this recipe.
Why brine? A brined bird is juicier, and can be much more flavorful. The meat is amazingly tender--some people will defy that your bird is really finished cooking!
Step 1: Gather the Hardware
oven capable of reaching 500F
1 medium-large roasting pan
1 5gal bucket, run thru dishwasher if possible
1 large pan
1 in-oven probe thermometer (with alarm, if possible)
heavy-duty aluminum foil
1 large ladle (helpful, not mandatory)
1 gallon pitcher (helpful, not mandatory)
tray or cookie sheet
knife or kitchen shears