Ken Fortenberry wrote:
I go back and forth on this one.

I've brined for about the past 20 years and I'm very pleased with the
results. I usually cook a very large turkey, and I think the brining is
especially effective for large birds, to avoid the drying-out of long
cooking times.

I don't know what the NYT expert is talking about when he says the
drippings of a brined turkey aren't suitable for gravy. I make gravy
with them, I get lots of compliments on it.

BTW, my family's tradition (German/American) is to serve sauerkraut with
roast turkey. Some guests are at first appalled, but they usually come
around.

I don't use a thermometer -- just eyeball it.

Pretty soon it will be time to get out the good silver.

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