Needles & Grooves

Me too, except I'm cheating and brining a chicken since we are doing a small Thanksgiving.

Dry brine is the way to go. A mix of Salt and baking powder on top of and under the skin. Let it sit in your fridge for a couple days while the salt does it’s thing. Cook breast side down and put some slices of salt pork across the bird back. Perfect juice and flavorful Turkey.

Always breast side down. I like a wet brine for turkeys... mines got salt, pepper, orange peel, rosemary, dried cranberries, some sugar, bay leaf, thyme some other crap I threw in there.

My other pro tip is instead of basting, melt some butter and cut a piece of cheese cloth that will fit over the breasts. Dip that bad boy in the butter, spread it over the top. Re dip every half hour. Take off during last half hour for browning.