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?
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