The secret to great turkey starts here: soak your bird in a light brine the night before or at least a couple of hours ahead. This plumps it up and even rescues "utility" turkey. The lean white meat of the breast swells and the turkey slices up moist and well seasoned. Try it and you'll never look back. I also cannot emphasize enough how a great turkey roasting pan is an investment worth every penny. All Clad makes a super one (the handles alone make it a perfect pan) but anything heavy-duty, and cladded is a good bet.
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Hi there, fellow home and pro baker and fan of great recipes….