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Dry-Brined Roast Turkey
A step‑by‑step guide to achieving perfectly juicy, flavorful turkey with ultra‑crispy skin using a simple dry‑brine, butter rub, aromatic stuffing, and careful roasting techniques. Includes carving instructions and tips for Thanksgiving or any special occasion.
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Cost Breakdown
Critical Success Points
- • Remove giblets and pat dry
- • Apply dry brine
- • Refrigerate uncovered for 24 hours
- • Initial high‑heat roast
- • Cover breast with foil and lower temperature
- • Rest turkey for 30 minutes before carving
Safety Warnings
- • Always wash hands and sanitize surfaces after handling raw poultry
- • Use a meat thermometer to ensure safe internal temperatures
- • Hot oven and foil can cause burns – use oven mitts
- • Be careful when handling sharp knives during carving
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