By Kitty Jay
FoodConnect New York
myhusbandhatesveggies@yahoo.com

The weeks before Thanksgiving are an endless obsession for me. Which serving dishes will I use for each course? What time should I set out the appetizers? Do I require a sixth trip to the grocery store? My mind seems to be filled with a litany of recipes, the steps repeating themselves in my head, until, inevitably, I start to second guess myself on some of my decisions.

This year, its the turkey brine. I know, I know...I have said here before that it would take a shift in the cosmos for me to alter my time-tested wet brine method. But pondering the method I use each year to prepare my star attraction, I couldn't help but make comparisons to all those roast chickens I cook throughout the year, which are made crisp, tasty and delicious by use of a dry brine, not a wet one. To the internet!

As it turns out, I am not the only one. It seems dry brining has been taking a quiet backseat to wet brining all these years - but those who have made the switch to the less-popular method swear they would never go back.

The method: Its quite simple, and far less messy, than a traditional wet brine. Measure out one tablespoon of kosher salt for every five pounds of uncooked turkey. (The preferred choice for this method would be a fresh turkey, but if you are starting with a frozen, make sure you thaw it first, weigh it, and then proceed.) Sprinkle the salt evenly over the outside, as well as inner cavity of the bird. Pop into a brining bag, and refrigerate for THREE DAYS. That's right, you heard me, three days, two minimum. Massage the bird each day, through the bag, and redistribute the weight of the turkey each time you return it to the fridge. On Wednesday night, remove the turkey from the bag, pat dry with paper towels (but don't rinse!), and allow the turkey to air dry in the fridge, uncovered, overnight. The result? Turkey that has been left to brine in its own juices and then air dried will produce a crisp skin, moist texture, and true turkey flavor. Unlike with a wet brine, the turkey juices left at the bottom of your roasting pan will not be overly salty, so you may proceed with your favorite gravy recipe as normal.

Anyone with me?