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Turkey Rubs
Turkey has a reputation problem. Most people have only had it overcooked and under-seasoned because the standard approach treats it like a bigger chicken. It is not. The breast dries out at a lower temperature than the thigh finishes cooking.
The solution is a dry brine combined with a rub that gets under the skin, not just on top of it. Seasoning under the skin reaches the actual meat. Everything on top just seasons the skin. Both matter — but they require two separate applications.