Brining and Roasting a Turkey
This is a blog post from five years ago, but with Thanksgiving on Thursday, many of you might need a refresher on how to brine and roast a turkey: It's almost that time folks. Are you ready to roast that big bird or are you running from the task quicker than you can say turkey trot? To all of you with trepidation in your soul at the thought of tackling this job, fear not -- I have one word to help you achieve success -- and it rhymes with fine . No, it's not wine -- although a glass of chardonnay or pinot noir for the cook never hurts. The word folks is brine . Since the first time I brined a turkey years ago, I have never looked back. It's a fail-proof way to ensure a moist, flavorful turkey, even if you forget to baste it and even if you roast it a little longer than required. Mix salt, sugar, herbs and spices with water and bring to a boil. Place a thawed turkey into a 5-gallon container that's been lined with a plastic bag. Dump the brining mixt...