LIFE THANKS-BRINED-TURKEY 1 KC
Brined turkey recipe by Alex Pope of Local Pig in Kansas City, Mo. "It’s good if you overcook the bird. It’s a little more error-proof," he said. And drying the skin out in the refrigerator for a few days after brining helps make for a deliciously crispy skin. (Tammy Ljungblad/Kansas City Star/TNS)
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