Honey brown, crisp skin with meat that’s tender and juicy.

That’s a cook’s goal for the holiday bird.

At Thanksgiving, myriad turkey techniques and methods are suggested.

There’s the roasted turkey. Grilled or fried turkey. Turkey in a bag.

Turkey with the back cut out and flattened — it cooks in half the time.

But in the Free Press Test Kitchen, we are set in our ways. Our recommended method is brining (wet or dry) and roasting or grilling. Brining gets the juices flowing, and we know it works.

We also like grilling (on a kettle-style grill) because it frees up much-needed oven space.