Amazingly crisp skin and some very juicy meat. 😍
Wow, this is a great question. I can't believe I've not seen it before! I may just have to run off to my kitchen to test the difference.
So, a 14 lb / 6350g turkey would end up weighing, after brining ... I'm going to skip the pounds and just do grams: ~6500-6600g. Now, I'm assuming that 100% of the energy that the oven is consuming transfers directly into the turkey. And that the heat transfer through the muscle tissue is instant. And that adding water doesn't cause chemical differences. And that I did my math right.
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