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…