In that case, may I also recommend the CI-endorsed method of also letting the turkey air-dry (uncovered) in the fridge for 24 hours after brining? The moisture and seasoning are still locked into the meat, but the skin ends up bone-dry and gets amazingly crisp.

(I also highly recommend butterflying the turkey so that the thighs and the breast are the same distance from the heating element, but so far I've only been able to convert people to this method if I cook the turkey myself. But it really really works! And it saves time!)

I'm prepared to relax my not-eating-meat-that-reminds-me-of-living-animals guideline for brined roast turkey, so long as someone else does the carving.

butterflying chickens works wonderfully. I assume it would be the same for turkeys.

oh man. we need to get stuff together for thanksgiving. That's next week, right?

YES IT IS!!!

I need to get fred steak.

WHERE DID THE MONTH GO!?

Ack, too much to do this week.

My daughter has taken Thankgiving away from me. I can't decide if that makes me happy or want to pout. I'm taking the day before T-day off to help her get ready for it; even with only 5 people coming it's still a lot of work to get everything done because half the fun is all the fixin's.

This is the first time in several years that I'm not cooking Thanksgiving dinner, and it's making me craaaaaaaaaazy. We're going to DH's aunt's house, and she's a fantastic cook, but I don't know how she does her turkey, what kind of stuffing she makes, what kinds of sides there are going to be...it's going to be all different and weird and so I'm bringing 2 sides and 2 nibbly things and maybe more if I have the time.

WHERE DID THE MONTH GO!?

T-day is early this year.

Tone Deaf Test (requires Flash): [link]

I got 86.1% Correct.

I'm going to the mountains for T-day, where someone else will be cooking, but I'll probably bake a few pies to bring--since I don't trust anyone else's pie crusts.

Brining is the way, but you need a Really Big Pot.