In article >, "Kent" >
wrote:

> This America's Test Kitchen episode presents a new way, for me at least, to
> brine turkey, sort of a "Dry Brine", on today's America's Test Kitchen on
> PBS. Watch it today on TV or on the internet. Here's the link to the recipe.
> http://www.americastestkitchen.com/r...hp?docid=20850
>
> You put your fingers under the skin and separate skin from the meat
> throughout most of the turkey, all of the breast, and most of the thigh.
> Then you rub the meat under the skin with Kosher salt. This is sort of a
> "dry brine," as it accomplishes what you're trying to do with the usual
> brine. The show's chef created a stuffing in the usual fashion with homemade
> croutons, and stuffed it into the salted body cavity on top of cheesecloth,
> That makes it easy to remove all the stuffing at the end of the baking.
>
> I haven't baked a turkey with the stuffing in the bird for more than twenty
> years. I always make the stuffing on the side with homemade turkey stock.
> I'm going to stuff the turkey and see how it goes.
>
> The turkey is roasted oppositely from my usual way. The turkey goes into the
> oven at 325F breast side down until the breast reaches 130F. Then the oven
> temp. is raised to 450F; the turkey turned to breast side up and is finished
> off to a thigh temp. of 175F.
>
> I have some concerns, including the salt pork on the skin, the baking powder
> on the skin, and use of chicken stock any where in the dish. I always have
> turkey stock on hand. The baking powder on chicken skin was a disaster for
> us recently.

Kindly elaborate on those "concerns". I've made chicken wings several
times with baking powder sprinkled on, and the result was very crispy
skin.

Isaac