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Pigiron
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Alton Brown's Dry-Brined Spatchckocked Turkey
Tue, 11/20/12 10:17 AM
( permalink)
This is my first attempt at a dry brine for poultry. A.B. claims that it turns out similar to Peking Duck- moist meat with crisp skin. I'm a little leery about leaving a raw 15 pound turkey in my fridge for 4 days, but it's all in the name of food science! I'll post after Thanksgiving with a report. 
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