These Celebrity Chefs Spill Their Best Tips For Your Thanksgiving Feast
Gourmandize Staff,
© Michael Symon
Michael Symon
Chef Michael Symon is here to solve the age old question: to brine or not to brine? According to the chef, the answer is no! He recommends a dry brine instead, which involves salting your bird the day before and letting it rest overnight in the fridge. The result is a juicy turkey that's sure to please.
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