Roast Salted Turkey For a Crowd

Appears in Cook's Illustrated November/December 2006

We have brined thousands of turkeys over the years. But with limited room in the refrigerator, was it time to develop a space-saving alternative?

SERVES 14 to 16

TIME 2½ to 3 hours, plus 24 hours salting, 1 hour icing, and 30 minutes resting

Why This Recipe Works

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