Im trying my first heritage turkey this year. She's a small thing weighing in at 7.82 lbs (just enough for our small family of 3). Im currently dry-brining it, but reading too many food blogs, now I'm concerned: should I be roasting it via the high-heat method in Food52's Dry Brine recipe, or slow roasting it for 10-12 hours at 275 degrees that other blogs swear have to happen for heritage turkeys?
Oh, *and* it's vegan.
A Make-Ahead Party Entree That Lets You Actually Enjoy the Party
The Spicy-Hot Peanut Butter Your PB&J is Longing For
A Casserole Carrier That Serves, Too
A Little Debbie Treat, All Grown Up (With Spiced Brown Butter)
Cheery Kitchen Storage + More Under $50
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)