I'm planning on dry brining my turkey, then using the duck fat and technique for cooking from this: http://www.foodnetwork.... The recipe calls for separating the turkey, seasoning the turkey with salt and pepper and apple cider vinegar, then "marinating" overnight between layers of chopped up veggies. I think it makes more sense to dry brine the turkey, then separate it, and proceed with the cooking instructions from there. I don't see how the marination process is really going to add much to the bird, and don't understand the purpose of the vinegar. I wonder if I'm missing something. Any opinions/ideas?
The breakfast *and* dinner superhero
15 Ways Toast Can Be Your Dinner
How Local Food Trucks are Helping with California Fire Relief
A Classic One-Pot French Dish Gets a Spanish Zing
Freezer-Friendly Thanksgiving Dishes
Why We Should Be Cooking Like Our Grandmas
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)