Thanks, Bob. I usually cut into the skin and place pats of butter there. I was reading, though, that basting is unnecessary and lets the heat out of the oven so I shouldn’t do it, but I love doing it!
The Single Person’s Guide For Turkey...Spatchcocked!
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(Bob M)
#22
Here’s one of the better videos about cutting up a turkey:
This is better than the way I’ve been doing it, as it leaves more skin on the breast.
The salt will work its way into the meat, getting in the way of proteins/denaturing them, and making the meat less tough and retaining more water.
Some say only the breast needs this, but I’ve been either brining or salting turkeys for the last 14 or so years.