by Ben Miller
I have a turkey dilemma. Our feast is going to be so big this year that rather than purchase one enormous turkey I got one 13 pounder and one 15.5 pounder (the smaller from Whole Foods the bigger from Eastern Market). Now here is where I could use some advice. As you can see from the picture to the left, I put the smaller turkey into a 12-hour brine mixture at about 8:45 this morning. This is going off this recipe here ($), in which you let the turkey dry out a bit overnight in the fridge so that the skin crisps.
Now, the question is what to do with the second turkey. Those of you brining experts–should I do the same thing with the second turkey (a long brine and then let it dry out to crisp the skin). Or should I just brine overnight and then rinse, pat dry and put it right into the oven?