And That’s A Wrap
Written on Oct 10th, 2010

Well, I cooked my first thanksgiving dinner tonight, and for the most part it went off without a hitch. First, based on suggestions people made on this site, I decided to brine the turkey before hand. Brining involves soaking the turkey in a salt/water solution for 12 hours or so before cooking it, and ultimately forces moisture into the turkey, keeping it nice and juicy. My grandma hates dry turkey, and she couldn’t believe how moist the one was that came out of my oven, so definitely mission accomplished. I was a bit worried the meat would taste too salty, […]