We find that with decreased brining strength and a lower oven temperature, the method we developed for small turkeys works just as well for larger birds.
We discover that brining the turkey and then air-drying it in the refrigerator overnight are the keys to crisp skin and moist, flavorful meat.
Turkey is pretty bland, so why pay $100 for a mail-order bird when supermarket options cost less than $2 a pound?
Why should I take the time to brine my meat?
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