These Turkey tips will ensure a moist bird. (Foodnetwork.com)
Joel Dennis, executive chef Alain Ducasse's Adour at the St. Regis:
1. To keep Turkey from drying out, the brine first. It is dipped in a solution of salt or brine for 8-12 hours.
2. Cook breast and legs separately, as they have different cooking times.
Turkey 3.Cover in gauze soaked in melted butter. This kept moist while cooking and also makes the finished bird golden. (Source: www.amny.com)
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