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Reviewed Good Eats Roast Turkey

Dec 17, 2012 in Food Network Community Toolbox on

I had a 23lb turkey, so I increased the entire recipe by 1.5x. I defrosted my turkey using the cold water method. I made my brine according to recipe (minus the ginger) and refrigerated it 2 days early. I live in Texas, and so I was leery of leaving a turkey in a cooler outdoors for over 12hours, even with ice, So I used a 22-quart styrofoam b"

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