Can someone please give me a unique turkey recipe that will keep my 22 pd. bird moist?

i don't want to fry it. i don't want to do the same 'ol same 'ol. every recipe that i find on the internet always is calling for a 12-16 pd bird and i'm afraid of using these as it will result in a dry unflavorful turkey. any suggestions will be greatly appreciated!!Can someone please give me a unique turkey recipe that will keep my 22 pd. bird moist?
Brine it. I do it every year now. I use a clean five gallon bucket with a foil-wrapped brick and mix this up. Twenty four hours ahead of roasting time. Make sure to rest the bird for at least ten minutes after it comes out of the oven before carving. You will not be disappointed.





Mean Chef's Apple Brine Recipe





6 quarts





* 2 quarts apple juice


* 1 lb brown sugar


* 1 cup kosher salt


* 3 quarts water


* 3 oranges, quartered


* 4 ounces fresh ginger, thinly sliced


* 15 whole cloves( or peppercorns as we dislike clove)


* 6 bay leaves


* 6 garlic cloves, crushed





1. bring apple juice, sugar and salt to a boil over high heat, skim foam, let cool to room temperature.


2. Add remaining ingredients.


3. Brine turkey for 24 hours.


4. Quantity is sufficient for a 14 pound turkey.Can someone please give me a unique turkey recipe that will keep my 22 pd. bird moist?
This never fails me for any size bird ... and especially at Christmas.





Stuff the bird with raw oranges and onions that have been chopped in half. This gives an amazing subtle flavour at the end of cooking and keeps it juicy from within.





Next, before cooking, place strips of streaky bacon (ham) all over the top. Then cover with aluminium foil and cook.


Allow to rest for at least 20 minutes before carving, the result will be juicier as the juice will retract back into the meat as it cools slightly.





I guarantee this will work!!
this works great..MARINATE IT WITH MAYO.comes out sooooooo perfect!..u know just rub it in..then cook it..that works best, been doing it forever..but i dont know if this is your typical recipe..
This is not as hard as it sounds. Make the stuffoing..





Fill cavities with sliced carrots, onions and celery,





Put your hand through the breast side of the turkey and separate from the meat portion. You can even go into the legs. Stuff the bread stuffing into it. If you have too much stuffing, put it in another bowl.





Roast as required. Remove stuffing and toss with excess stuffing.





Turkey will be moist











.
Tugar is right on the money. Two days ago we brined a 16 lb. turkey in apple juice, salt, water, soy sauce and peppercorns. My husband baked it today for a work party, and baked it in a Reynolds Baking Bag. The turkey came out moist, juicy, and very flavorful.
We buy a self-basting bird (';Butterball';) %26amp; cover it with foil.