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Old 11-21-2012, 08:03 AM   #12
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mrosehughes
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Join Date: Jun 2009
Location: Arvada, CO (near Boulder/Denver)
Posts: 1,776
I've tried two turkey 'recipes' that I really like. The first is Alton brown's: you brine the turkey overnight, start it at a very high temp in the oven then turn the oven down a bit to get it to temp. The brine really acts as some insurance to make sure you don't dry out the meat. However, if you have a butterball brand or something similar it's likely already injected with a brine solution. The other thing I've done that is tasty is make an herbed butter mixture and push it under the skin of the bird. Neither of these cooking methods uses a bag or requires basting.
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