"One truth about #Thanksgiving turkeys: More work does not necessarily yield a better bird. That's why @nytfood columnist @clarkbar skips the brining, stuffing, trussing and basting. Instead she uses a dry rub (well, technically a dry brine) — a salt and pepper massage that locks in moisture and seasons the flesh. With no stuffing or trussing, the bird cooks more quickly, with the white and dark meat finishing closer to the same time. @andrewscrivani photographed this simple roast #turkey for @nytfood. Visit the link in our profile to get the recipe. #🍗" By nytimes on Instagram.
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