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You left out the correct answer. Brined and smoked
Brining a bird allows moisture to get into the breast, and will give you more room for error on overcooking before it gets dry. The only disadvantage is time and effort spent to brine
I don’t cook birds at all anymore without brining them overnight first. I prefer smoked as well but I wouldn’t turn down fried either. Bottom line I would brine it no matter what. I just use a simple brine with salt, a couple different fresh herbs, and lemon peel.
Frying was cool for a while, but I’ve come to the conclusion that smoked or baked is better. On that note, I’ve recently started doing whole birds spatchcock style. Awesome, and cooks in half the time. Regardless of the method though, absolutely brine it.
Use this turkey brine recipe to produce an easy, flavorful main dish this Thanksgiving. All you need is vegetable broth, herbs, and a big food-safe bucket.