Dry-brined turkey with oyster-cornbread stuffing and gravy from Dinner for Everyone: 100 Iconic Dishes Made 3 Ways - Easy, Vegan, or Perfect for Company (page 422) by Mark Bittman

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Notes about this recipe

  • ellwell on November 26, 2022

    This turkey method was a hit—probably the best fresh bird I have ever done. There was a competition in our household: traditional roasted in the oven (me) vs. fried outside in the fryer (all the men). I used the Bittman 4 day dry brine but just before putting in the oven, I slathered it in duck fat (go me! ). It came out with a beautiful color, the meat was not dry and everyone was happy. But I lost the competition, cuz fried turkey is awesome and an oven just cant get the skin that crispy. Sooo…. If you don’t have a fryer, I would recommend this method over all the others I have tried up to my ripe old age of 60.

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