Brown Sugar-Cured Turkey with Apple-Bourbon Gravy
From the Kitchen of…Hunter Lewis, Cooking Light Editor"On the front end, I infuse flavor by rubbing a cut-up turkey and curing it overnight. A deconstructed bird doesn't need as long to roast as a whole bird. That gets me valuable oven time for casseroles and ensures the white and dark meat, which all cook at different rates, is roasted to perfection."
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