What would Julia (as in Child) do?  She’d just roast the bird, a little salt and pepper and call it a good turkey day.  But   modernist cooks like to keep things just a tad complicated and if you’re one, brining is for you.

For years I didn’t brine my bird.  I’d buy a good farm-raised local bird that had plenty of flavor all on its own.  My thought was it’s just a bit bigger than a large chicken so why go through such conniptions over this holiday-stoked bird?

Still, to brine or not to brine, that is the question that most of us ponder when it’s time to roast that darn turkey for a thoroughly American Thanksgiving dinner.  My simple answer is: Brine it! Read more…