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The secrets to surefire Thanksgiving bird? Soak it overnight in Simple Turkey Brine, fill it with aromatic herbs to infuse it with more flavor, and spackle the entire turkey with soft butter for a crispy skin.

Source: Blueprint, November/December 2007
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6
  • westphila
    17 NOV, 2008
    i've used this brining/roasting technique on 4 different turkeys, and it's worked perfectly every time. it seems like the cooking time is significantly decreased, so make sure to keep an eye out on your meat thermometer. also, personally i find i've been more successful with medium turkeys (under 17lbs), but maybe that's just our oven.
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  • GreenAgave
    7 JAN, 2008
    I felt it left the breast meat a little dry. I didn't taste a big difference. I'll try it once more to be sure.
    Reply

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