here's a good tip I do ...after I brine /drain /rinse/ dried off ..... the bird....it goes into the fridge uncovered, at 6am the day prior (wed morin) with one of them little clip fans inside the fridge to move the air around. Then out on turkey day to setup/warm up a bit ......it slightly dries and tightens the skin >and when all is said and done I have a very crispy/tasty skin !
Yepper!!!
