It's all about brining

Mrs. MSR and I finished Thanksgiving dinner a few hours ago, and I am still stuffed. I made the turkey again this year, and it turned out well. Here's the recipe I used, from Gourmet magazine. The key is to brine the bird - 14 hours or so in 8 quarts of water and 2 cups of salt. I had to buy a five gallon bucket and clear out the fridge, but it was worth it. I can't recommend it enough. So if you take nothing else away from the collective wisdom on offer at Remove All Doubt, know this: BRINE YOUR TURKEYS.
- posted by Anonymous @ 9:04 PM