yes
When you cook the turkey the skin's oil/juice comes into action. When you bite into it the skin slips off.
When cooked, the skin of turkeys sometimes expands with the steam from the moisture in the turkey. This makes the turkey look larger.
You skin it, then boil it, or grill it the same as you would a turkey. (living in Africa for a year taught me this)
No, you don't have to cook a turkey, or any meat, right after brining. You'd want to remove the turkey from the salt solution, and pat the skin dry, and then put it in a container or some sort of packaging. (You don't want to leave it indefinitely in the brining solution.) You can also freeze turkey, pork chops, chicken parts, etc. after brining and not cook them for weeks or months.
it would be hard to cook a turkey without what
A 2.2 kg turkey crown should cook for at least 2 hours. The turkey should cook at a temperature of 400 degrees.
Yes, the skin may have been broken during processing. This generally happens when feathers are being removed.
A 2.2 kg turkey should cook in he oven at 400 degrees Fahrenheit. The turkey should cook for at least two hours in an oven.
A 5 kg turkey should cook for about 3 hours if unstuffed in the over. If the turkey is stuffed, it should cook for about 3.5 hours.
pig because the flesh is less dense and because the skin is alt thicker than the pigs
cook turkey and vegetables
how long does it take to cook 2-20 pd turkey