Peking duck method on a turkey

It's my 1st year making a turkey on my own -- a 12lb heritage turkey. I can't decide whether to dry or wet brine. But I do know I want it to have crispy skin.

Then I thought, what if I tried the Peking duck method of drying the skin?

Think it would work? Or is it more trouble than its worth?

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: