Dateline>City of Angels

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.

Brining is an age-old process for flavoring and curing in which you immerse the meat in a saltwater solution for a given period of time. Especially for poultry, it has the added benefit of keeping things tender and juicy over prolonged cooking. It takes a little extra preparation, but it’s well worth the effort.

Here’s a link to 10 brining recipes. I prefer brines that incorporate apple cider and a little wine, vermouth or whiskey to balance the flavor. Plan to brine your bird 24 hours before cooking, and if you intend to BBQ it, take note: It’s best not to stuff it until after the roasting is done, otherwise you risk food poisoning.

Instead, place a few apple or orange wedges in the cavity along with sage, rosemary and thyme sprigs. Baste regularly with olive oil and be sure to cover sensitive areas with aluminum foil to prevent charring. I usually turn the bird breast down either at the beginning or end of roasting to ensure equal browning and distribution of juices. (I’ve learned this can be a little tricky with a larger turkey; be careful not to drop it or sear its skin to the grilling rack.)

As the late Julia Child used to say: Bon appetit!