Thanksgiving is a time for seeing family, remembering what we are grateful for and sharing a wonderful Thanksgiving turkey dinner together.
Every family has their Thanksgiving traditions: Some prep the stuffing and cranberries while watching the Macy’s Thanksgiving Day Parade.
Turkey by itself — especially the breast meat — doesn’t have a ton of flavor and can run a little dry. For the best-tasting, juiciest turkey, most birds need a little help.
Every November, people wrestle bulky birds into bags of brine, slopping all over the kitchen and making a mess in the name of a more tender turkey.
Wet brining — making a solution of water, salt, herbs and spices in which the turkey would sit for 12 to 24 hours — is undoubtedly a fine way to infuse flavor into a conventional store-bought turkey (most of which have been bred for size, not taste).