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OK, so this Thanksgiving, I'm splurging on a fresh 14-16 lb. bird--to the tune of $100. I've had really good results in the past with thawed birds, brining, etc.
So... What--if anything--should I do differently with a $$$ fresh bird?
Bruce Weinstein, coauthor of Lobsters Scream When You Boil Them, shows that you can actually cook a frozen turkey for Thanksgiving and it will turn out just as well as a thawed bird.
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