Comments on: all along

By: Thanksgiving! | Tallgrass Kitchen

Thanksgiving! | Tallgrass Kitchen — Fri, 19 Nov 2010 04:53:28 +0000

[...] results. The moistest turkey I’ve ever eaten. However, this year I’m going to try a dry brine instead, but still cook it using Alton’s [...]

By: Thanksgiving Turkey Recipes

Thanksgiving Turkey Recipes — Thu, 18 Nov 2010 11:38:26 +0000

[...] Dry-Brined Turkey [...]

By: Thanksgiving Planning « Miles In Between

Thanksgiving Planning « Miles In Between — Sat, 13 Nov 2010 09:56:16 +0000

[...] a dry-brine, and I highly highly recommend it. I read about it on one of the food blogs I follow here. My turks (all 30 lbs!) are in the fridge defrosting, and I have my salt at the [...]

By: Sophie

Sophie — Sun, 22 Nov 2009 12:06:02 +0000

A delicious feast for the eyes!!

MMMMMMM,…

By: Barbara

Barbara — Sat, 21 Nov 2009 15:37:44 +0000

Great post! And that is one beautiful turkey. I do hate to be boring but have been roasting mine for years and everyone loves it just the way it is. I try to get creative with my sides.

Why is it we ALWAYS decide on desserts first>

By: Andrea

Andrea — Sat, 21 Nov 2009 03:01:17 +0000

Beautiful bird! We’re smoking ours on our Big Green Egg Grill, after soaking it in a sweet/salty brine from Alton Brown for the 12 hours prior. Yum!

Just saw your Bon Appetit submission and voted for you! I submitted my plum pie to the pies/tarts category.

By: Hannah

Hannah — Sat, 21 Nov 2009 02:59:20 +0000

I really want to try this out for thanksgiving, I’ve heard such great things about it.

By: ingrid

ingrid — Fri, 20 Nov 2009 20:44:47 +0000

Thanks! I’m gonna try this the next time I cook a turkey or the first time I roast a whole chicken!
~ingrid

By: Jennifer

Jennifer — Thu, 19 Nov 2009 17:50:48 +0000

I’m a newbie to the dry-brining technique. As we lack space enough in our condo kitchen for a bucket in which to brine the turkey “normally,” I appreciate learning about this method. Thanks!

By: Dolce

Dolce — Thu, 19 Nov 2009 15:23:09 +0000

See, you are totally prepared! Not hosting any Thanksgiving whatosever this year – I am actually flying to France for 3 days (helloooo my name is crazy) for my grandmother’s birthday (she is turning 80).
Last year I preped the turkey with a lemon-honey marinade and placing lemon slices right under the skin. It caramelized and was different that my regular birds
With leftovers, I also end up doing turkey lasagna (instead of using beef).