Raid Your Liquor Cabinet for a Browner Turkey
About 15 minutes before you’re ready to take your chicken or turkey out of the oven, brush the skin with white vermouth. It will take on a rich brown color, thanks to the sugars in the fortified wine.
From Baking Soda, Banana Peels, Baby Oil and Beyond (Reader’s Digest Association Books)
Use a Dry Rub
Want to avoid the hassle of liquid brine? Try seasoning the bird with a rub of about 1/3 cup of kosher salt, dried herbs and pepper overnight. This will add deep flavor without the mess of an overnight soak.