grrlTravels

brining: the new basting

I didn't want to brine. I had decided firmly against brining before I even went online. I was attempting to recreate a reasonable facsimile of the Thanksgivings of my childhood which included a bird that was roasted, basted, and stuffed with stuffing. I had conceded the stuffing to the threats of salmonella and other bacterial nasties and I was not in the mood for more conceding.

Turns out it's tough to find a recipe that isn't all about the brining these days. I resisted as long as I could and with a flourish at the end gave into the peer pressure of soaking the bird overnight. Alton convinced me. The bird is swimming; I am dealing with it.