I trust Harold McGee implicitly, but I’m still feeling loyal to Alton Brown’s brined turkey recipe with aromatics cooked inside the cavity. It was damn good at our first annual Thanksgiving potluck last year. Hmm….
(Of course, every technique pales in comparison to deep-fried turkey. At our real Thanksgiving, my dad will definitely be frying the bird, but a city apartment precludes the possibility.)
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The Great American Cooking Project
Notes from others: