In this week's Curious Cook column I write about how brining produces a moister roast, why I still don't like to brine the Thanksgiving turkey, and how to moisten the turkey breast after cooking it, not before.
ONE big November decision is behind us, and another looms. Thanksgiving is only a couple of weeks away. So: to brine or not to brine? Mainstream food punditry maintains that brining the turkey practically guarantees a moist, tender roast. I agree, it does. But I’m still a no-briner.