Three Things to Remember for Thanksgiving Next Year
By Jonathan Kauffman
Sunday, Nov. 30 2008 @ 10:20PM
1. Do not be tempted by convoluted Washington Post recipes for special brines and roasting methods, which result in tough turkey with weird burn spots on the skin. That simple salt-and-water brine that never failed you before — it's good enough.
2. You can never have enough Brussels sprouts or stuffing.
3. Do not let your sister take charge of the gravy when you are splitting up the leftovers. She hoards.
2 comment(s)
Debbie Porter says:
And don't wait until 7:30pm to eat. There are too many good foods you won't get to try!
Posted On: Monday, Dec. 1 2008 @ 9:01AM
sara says:
how strange...I made that brine and it worked fine. Apple cider and chicken broth. I did ditch her roasting method and just used cook's illustrated-- ice on the breast for 1/2 hour before cooking, 425 for the first hour breast down, 325 for the next two breast up. Maybe that's the difference.
Posted On: Monday, Dec. 1 2008 @ 10:19PM