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Brine the turkey the night before cooking. Mix a bit of butter, some fresh herbs, and fresh garlic and put between the skin and meat over the breast area and into thighs. Then roast on a rack so any fat will drip below and the turkey won't be sitting in the fat. Remove the skin when done and carve.
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Remove the skin and cook it on a rack. Baste it with little apple or white grape juice rather than drippings.
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I'm doing a turkey this Sunday, February 1. I'm not afraid of turkey...I've done them for years. My hubby LOVES them. I'm just looking to make it healthier. I already bought reduced carb bread for stuffing. Any recipes or tips will be appreciate.