The answer; Dry Bringing Technique!
This technique is nothing more than salting turkey and letting it sit for several days. It's based it on Judy Rodgers' recipe that's famous with the gobbler cookers.
You know how turkey sometimes can be dry and bland...after dry-bringing, the meat is moist and flavorful. Even better, the texture of the meat stays firm, with none of the sogginess that can happen from added moisture.
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Let us know how it turns out! Happy Turkey!!!