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? http://www.seriouseats.com/2010/09/the-food-lab-how-to-make-peking-duck-at-home.html
Think it would work? Or is it more trouble than its worth?