I got the November 2009 issue of Food & Wine in the mail yesterday. It boasts “70 Classic and creative Thanksgiving Recipes…” Yep, turkey time is not that far away.
Last year I brined a turkey. I kept hearing about the process on the The Food Network (Yes, I know I always mention The Food Network. Yes, I do watch it that much. It’s like my kids and Spongebob). The brine is supposed to yield a moister bird. It’s a scientific process wherein the salt causes the muscle cells of the turkey to absorb water through osmosis. This hydrates the bird …read more