rw wrote:
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. ...

How long do you brine ? I've never heard of McGee's brining method
where you brine for a few days then let the bird dry out for a day
or two. When I brine I do it overnight the night before, no more
than 18 hours max, and then I rinse and roast the next day.

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.

Braised sauerkraut is soul food, one cannot have a proper feast
without sauerkraut.

--
Ken Fortenberry