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I've been doing a turkey for Christmas for a few years. I soak it in brine, then roast it standing upright on a rack, over a wood-charcoal fire. The skin gets really crispy, but the meat stays moist, and I credit the brining.

I always brine the turkeys I cook. It does make them juicier. The downside is that the drippings can't be used for gravy unless you really like salty gravy.

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