I wrap my turkey with aluminum foil in the roasting pan. I going out very juicy that way. And then I brown it the last half hour of cooking.

When I do the turkey, I brine and baste. This year, I'm letting my grandmother do the bird.

I'm brining, basting, roasting, and glazing!

We brine, butter, baste, and foil.

I'm not making the turkey, but I know my mom won't brine it because she refuses to do anything differently than she's always done it. Which means she'll put it in one of those oven roasting bags and probably overbake it. And she'll carve it too soon (before the meat rests) and it will most likely be too dry. Good thing I'm not super crazy about turkey, I guess.

Technically my parents will be brining. They tried it for the first time last year and we noticed a big difference (for the better) so they're doing it again. They've also been ordering a turkey from a local organic farm instead of getting the usual Butterballs I grew up with.

My mother brines the Turkey in sour oranges, salt, vingar and water for a couple of hours then she rubs it down with her homemade adobo.

"what's brining" pretty much sums me up!

I will be using a orange/chipotle brine, and finishing with a maple/mustard glaze. Tried and true NUM!

no?

How about NO I'm not but I will someday column?

fuzzles, is it orange juice and chipotle peppers in a sauce? It sounds so nummy and how long?

well since i don't eat meat/turkey i'm not making one this year.....so i won't be partaking in the brining process.

I think it makes the turkey so much more juicy and flavorful, so yes.

Hey Amber!

The orange and chipotle (also brown sugar and other goodies!) are part of the salted water brine. You boil and cool the brine, submerge the meat completely, and let it hang it the 'fridge. A good rule of thumb is usually to allow the meat to swim around in the brine for about an hour per pound, rinse, and then do what you're going to do with it.

Just out of curiousity, has anyone ever brined tofu? I have not, but am thinking that it might make for a flavorful meatless meal base if it didn't compromise the texture or result in salt overkill?

WOW! That sounds so good and the tofu is a great idea and agree would the salt be an overkill!?

Alton Brown introduced me to brining, but it was my older daughter, Karen, and her husband, Mike, who have taking turkey to a heavenly level. My other son-in-law, Jim, LOVES to come to her house for Thanksgiving and is always sad whenever it's the year for him to eat his grandmothers' dry birds. Don't be afraid to try something new and brine!!

I am having an orphan thanksgiving at my house for all the people i kno who don't have family or can't make it home and I am totally going to brine my turkey they are sooooooooo much better that way tho i do have to get the dl from my mom on how

I've brined tofu. Buy firm tofu and you still need to squeeze it out first to get water out of it. Three layers of paper towel on a small sheet pan (I use the one from my toaster oven), then the tofu (in inch-thick blocks), three more layers of paper towel and a saute pan with a can or two of soup inside it for weight. After about 30 minutes, you've got tofu that's a lot less watery. Then brining it works great - soy & water, grated or powdered ginger, garlic powder and sugar - I'd go for 30 minutes in the fridge, maybe more. I actually keep a couple pieces in the brine in case I want a quick stir-fry ingredient at moment's notice.

shoneyjoe -- Thanks for sharing about brining tofu. Brilliant!! I will be trying it out very soon.

Ditto, shoneyjoe! Sounds great!

We inject our turkeys with seasoning...I think it's a southern thing.

I've never heard of brining but it sounds interesting! My moms turkey always comes out amazing and this year she is teaching me how to do it, and I am cooking my own. (I'm moving across the country next year, so no more thanksgivings with my mom :[ ) Anyway, once I know the basics, I will probably try to brine it after that

Awwwww!! It's Mr & Mrs Huckstable!!!