There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it every day leading up to Thanksgiving, to spread the wealth of our community's knowledge -- and to help you host the least stressful Thanksgiving yet. No promises on the crazy relatives.
Today: We’re helping you decide how to brine your bird. (Or not.) Tommorrow we'll review brining basics and help you find space in the fridge.
Is it better to brine or not to brine your turkey? Our question is decidedly less angst-filled than Shakespeare's, but still has the power to ruffle feathers. Anti-briners contend that brining reduces flavor, while pro-briners believe that done well, brining can provide juicy flavorful meat, perfectly crispy skin, and still preserve the bird's flavor. And if you agree that it is better to brine, you then need to decide whether to use a traditional wet brine or the less-messy dry brine. The question of whether to brine has been asked multiple times over the years on the Hotline, and the opinions have flocked in:
So which is it? To brine or not to brine? Continue the conversation in the comments below!
Have you missed any of our Thanksgiving round-up of Burning Questions? Catch up now:
Photo by James Ransom
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