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Reply to "Do I really need to brine the turkey?"
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[quote=Anonymous]It'll be fine as long as you don't overcook it. The biggest risk is that the breast tends to overcook before the thighs are cooked through. You can try tenting the breast side in foil to slow it down, position the turkey with thighs toward the rear of the oven (usually hotter there than by the door), or rub salt under the skin about an hour before you put it in the oven (similar effect as brining, but a lot faster!).[/quote]
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