Anonymous wrote:Any opinions on which is better?
Also does pre brined work? I usually do my own brining but it’s a PITA.
Have you tried a "dry-brine"? It's just basically salting the bird 2-3 days prior to cooking it. WAY easier than a wet brine, and I like the texture of the meat better, too.
I used to get fancy-pants locally raised turkeys, but started just getting whatever is at Costco or Whole Foods a few years back. Honestly, I haven't noticed much of a difference in taste among any of them.