I got this secret recipe for thanksgiving turkey.... its just fantastic. but it needs advance prep time.
OK, obviously the bird.
create a brine mixture, with a quart of water, a cup of sea or kosher salt. 1/2 cup of sugar, a piece of candied ginger. and some peppercorns. I use a mixture of black, white and szechuan. Heat until everything is dissolved.
Cool. Put into a plastic container and add the bird.
now, add 1-2 cups of bourbon to the mix. let the bird sit there overnight.
next day rinse the bird of excess moisture Preheat oven to 500. insert bird. cook 1/2 hour, reduce heat to 225, and cover breast. cook till done (I use a electronic thermometer that i stick into the bird, and let it alarm me when its 10 degrees below done. at that point, I take the bird out and cover) It will still hit 'cooked' temperature, but will not overcook.
The taste. juicy (very, even when frozen later), with a deep rich taste (with undertones of oak). I will often fill the cavity with aromatics (fresh dill, rosemary and thyme, and put the sage between the skin and the meat, (makes a nice decoration).