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Turkey Rx: Brine, then roast or grill

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Honey-brown, crisp skin with meat that’s tender and juicy.

That’s a cook’s goal for the holiday bird.

At Thanksgiving, a myriad of turkey techniques and methods are suggested.

There’s the roasted turkey. Grilled or fried turkey. Turkey in a bag.

Turkey with the back cut out and flattened — it cooks in half the time.

But in the Detroit Free Press Test Kitchen, we are set in our ways. Our recommended method is brining (wet or dry) and roasting or…

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