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The big debate about roast turkey is: salt or not salt? In my family we go one step further: An dry Brine or too wet Sole? Season with salt Judy Rodgers style or soak in a brine solution. Both take place a day or more before roasting and both theoretically achieve the same goals: reducing moisture loss (dry turkey, beguines!) And preserving an aromatic, well seasoned bird.

Is it all really worth it?

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SOURCES: VEGGIENUMNUM FOOD52 THEBUTTY
SMITTENKITCHEN NOTWITHOUTSALT HOWSWEETEATS

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