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Food, Cooking, and Restaurants
Reply to "All of a sudden, hosting 28 for Thanksgiving!"
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[quote=Anonymous]I haven't hosted as large of a gathering as yours, but if it's not already obvious I suggest using a dry brine to minimize the chance of a mess (yes, I've spilled brine all over my kitchen floor when pulling my turkey out to cook on Thanksgiving day) and use less fridge space. I guess if it's cold enough to leave the turkey outside, that works...but the potential for mess still points me to dry brining. I do it on Tuesday late night or Wednesday.[/quote]
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