We’re doing the Trader Joe’s pre-brined turkey for Thanksgiving again this year. Excellent bird. Still available at Trader Joe’s. But if you’re looking for something else—say, something that requires some elbow grease and will impress your dinner guests—why not do the “dry brined” salted turkey? I’ve had great birds with the Russ Parsons/Judy Rodgers recipe from the LA Times. And if you want to brine a turkey yourself, do the Alton Brown recipe.
Beyond the bird, may I suggest you make the best stuffing there is? It’s Chef Paul Prudhomme’s Andouille Sausage stuffing. Wonderful. It became a regular part of our Thanksgiving when we made turduckens in the early Aughts. It was one of three different stuffings in the Chef Paul turducken recipe at that time.
As with any Thanksgiving advice, your Miles Standish May Vary.
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