We think all turkeys are improved by brining (soaking in salt water), but it's a cumbersome task that few holiday schedules can accommodate. We find kosher turkeys, which are salted during the koshering process, to be just as flavorful and succulent as brined ones, without all the fuss.
However, if you'd like to try brining, stir together 8 quarts water with 2 cups kosher salt in a 5-gallon bucket lined with a large heavy-duty plastic garbage bag and soak your raw turkey, covered and chilled, 10 hours.
*Note: The Spinach, Bacon, and Cashew stuffing for this turkey is contained in the Stuffed Onions recipe.
If you choose not to cook your stuffing inside the bird, your turkey will take less time to roast(thigh should register at least 170 degrees F).
