David Dyer-Bennet (>) and I (>>) wrote: >> This year I'm brining the turkey again, because osmosis is a wonderful >> thing. If you've never soaked the bird in such a solution, I heartily >> recommend it. It keeps it moist throughout the long cooking time and >> adds incredible flavor. > Is this the politically correct alternative to injecting it with > broth? I don't know about "politically correct," and I've never injected a turkey with broth, but my instinct is that injection wouldn't work as well, because it would puncture the skin, allowing juices to seep out during cooking, and it would be very hit-and-miss between the parts that were flavored and those that weren't. Basically, by immersing the turkey in a salty solution for many hours, the water in the meat and the water in the bucket want to reach equilibrium, so the salty water gets sucked into the turkey, bringing all the flavors in with it. Then they get trapped there. Here's the brine I'm using (taken directly from Alton Brown's Good Eats): 1 cup kosher salt (has more flavor, but regular salt will work) 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1/2 tablespoon allspice berries 1/2 tablespoon candied ginger Combine all these in a stockpot and bring to a boil. Stir to dissolve, then remove from heat, cool to room temperature, then refrigerate until thoroughly chilled. At least six hours before roasting, combine the brine and one gallon of iced water in an unused 5-gallon bucket, place the thawed turket breast side down in it, cover, and set it in a cool area. Turn the turkey once. The recipe goes on to talk about roasting it with aromatics (an apple, an onion, and cinnamon) in the cavity instead of stuffing, since the stuffing can dry out the bird and doesn't contribute as much to the flavor. Basting is also discouraged, since opening the oven a lot lengthens the cooking time and all the flavor should already be inside the skin. You can find the recipe at http://www.foodtv.com/foodtv/recipe/0,6255,8865,00.html. > Pumpkin pie and mince pie for dessert. Mmmm. Pumpkin pie is the norm for us, but we thought we'd try the cheesecake this year. I'm reconsidering now, though. :) > Cranberry sauce, check; I'm fairly interested in all sorts of different > cranberry sauces and relishes. You might be interested in trying a cranberry dipping sauce, like this one: http://www.foodtv.com/foodtv/recipe/0,6255,6953,00.html My family seems to prefer having it in a communal dish and slathering it on everything on the plate itself, but it seems like an efficient idea for applying cranberry to the meat to me. > Gravy, not for me. Potatoes, not for me (in a meal with > stuffing in it). Sweet potatoes, traditional, but not important to > me. I think I'd be impaled on my own electric knife if I tried to remove the potatoes or gravy from the menu. :) > And a good dry white wine. That's crucial. Or two, or three. Alas, my parents-in-law, if they are not teetotalers, are disinterested in alcohol. We'll have a lot of sparkling apple cider, instead. But what wines do you favor?