When I was younger, Thanksgiving was great for two things: mashed potatoes and stuffing. Turkey? Eh. This was back in the days when brining was unheard of, and invariably, I found turkey to be dry and pretty awful, and useful for not much more than a delivery system for more gravy.
Oh what a difference a new cooking technique can make. I really adore roasted turkey now – thank you brining!! I don’t really make it outside the holidays, and I really should. It’s not terribly expensive, it’s pretty healthy, and oh yes, I like it.
Leftovers aren’t an issue either. I don’t have any recipes that take turkey, because I don’t need them. My brother makes sandwiches, and I just eat it straight out of the fridge. I may go nuts later this evening and fry up a couple pieces of bacon and make myself a club sandwich.
Thank you, thank you, thank you to whoever it was out there that informed me of this wonderful thing called brining.
