Photo Credit: iloveitspicy.comThis Thanksgiving, unlike last year - when I shunned turkey and roasted a sixty pound Berkshire pig in a Caja China(video) - I promise to embrace my bird.
I ordered my fresh, organic twenty-two pound turkey from a local butcher, and on the advice of food enthusiasts and chefs, I will brine the bird in the recipe below. I will proceed to baste it, make gravy from the pan drippings, and generally treat it with tender love and care. I will even refrain from comparing it to the luscious goodness that is pork.
If you're debating whether or not to brine your bird, read Chef Johnny J's article and recipe submitted last year to HFTK:
