last year I did it again but this time the skin was pulling away from the bird and it seemed like it shrunk by the time i took it out of the brine the next morning. I think because a couple of years ago i used a 18 lb turkey and last year it was a 12 pound turkey and I think it's too small and there was to much salt. This year I want to do the same recipe and try it out again but i'm scared i don't want to mess it up. this year i have a 14-15 lb turkey, what should i do? should i cut the salt and sugar? I really need help! Thanks so much!











------------------------------------------------------------------------