Dry-Brined Turkey requires no basting, so it's easier on the cook. The bird is rich and meaty, and the skin is crisp.
Dry-Brined Turkey requires no basting, so it's easier on the cook. The bird is rich and meaty, and the skin is crisp. 2010 News & Observer File Photo - JULI LEONARD jleonard@newsobserver.com
Dry-Brined Turkey requires no basting, so it's easier on the cook. The bird is rich and meaty, and the skin is crisp. 2010 News & Observer File Photo - JULI LEONARD jleonard@newsobserver.com

Thanksgiving: Start with the basics

November 08, 2016 08:38 AM

UPDATED November 08, 2016 03:11 PM

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