Thread by @dropoutnation

You can also just skip turkey altogether because prime rib, chicken and duck are just so much better.

Even a leg of lamb is better than turkey.

https://twitter.com/alixabeth/status/1330025745729662977

The key to brining, by the way, is balancing salt and sugar. Always go with a little less salt (2/3 cup instead of 3/4 cup) and you shouldn't either increase or decrease the sugar. Also, add honey.

Also, you're not supposed to brine your meat all day. Just 18 hours max.

Finally, you're supposed to let the turkey or chicken dry after you brine. That's the big mistake a lot of folks make; they just toss that meat into the oven, so it ends up like mush. Dry it. And then cut it into pieces for easier cooking.

But again, just cook some other meat. Prime rib is juicier, has more flavor (especially after you marinade for a day and put on a good dry rub), and the drippings can be used for split pea soup. [Delicious.]

Chicken is better than turkey. So is duck.

Just skip the turkey.

An aside: Brining and prepping turkey or chicken is going to be a two-day process. It's just what it is. If that work isn't for you, just go order one from the restaurant somewhere.

Either way, skip the turkey. It's only good for salad and, if smoked, seasoning collard greens.