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make sure to wear your sunglasses, Connor

Ideally 48 hours — Turkey is a big bird and needs time. And make sure there is plenty of room for air to circulate. After 48 hours the skin may look and feel a bit taut but that is what you want.

dry brine and get it underneath the skin (take the time to really separate the skin from the meat before adding the brine). also, if you are deep frying a turkey for the first time, watch a few youtube videos on the do's and don'ts -- it is very dangerous if not done properly. my dry brine is...