This was my first attempt at a Thanksgiving turkey. For me, it was a great success...the brined meat was tender and juicy, the meat was cooked through, and my Mom's trusty advice worked beautifully. The bird was an 8 pound breast (big for a breast). The process involved a 12 hour white wine and herb brine, about 2 1/2 hour roast, and a delicious white wine basting sauce.
