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That brining thing works. Together with leaving the bird overnight (after brining) in your fridge without covering... when you get ready to roast it's flavorful and the skin comes up crispy because it's dried out. Recommend this technique.
 

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Also, now that I think of it Sisi, cooking the stuffing in its own dish is better because it gives you better control over the bird.

Just make a quick turkey stock with the innards to moisten the stuffing dish. I also put trimmed turkey fat on top of the stuffing as it bakes to give it all the flavor.
 
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