Thanksgiving Tip: Brine Your Bird
They really are ugly creatures, aren’t they? And yet they’re amazingly delicious when cooked just right.
My annual tradition is to slowly roast the sucker for about 3-4 hours on the ol’ Webber grill for a nice, crispy browning and smoky flavor. Over the years, I’ve found the only drawback is the white meat’s tendency to dry, despite regular basting. Then about three years ago I discovered brining, and that’s made all the difference in the world. Read more
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