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I get requests to publish my holiday recipes every year, so, with Turkey Day on everyone’s mind,  let’s get it started…

I have to admit, I’m not a big fan of turkey. All things being equal, a roasted chicken is, in my opinion, a lot tastier. So turkey needs help. And one great way to give it lots of flavor is to brine it. No matter what method you prefer to cook your bird, brining it beforehand will make it so much tastier and juicier. It’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and you get a moister, more flavorful bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smoky and absolutely amazing. I’ll have that info in my next blog.

You must thaw the bird before brining, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I will later use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup Kosher salt (I use Diamond Crystal…see below)
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb. turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves. (I specify Diamond Crystal Kosher salt because all Kosher salt does not weigh the same! For example, Morton Kosher salt is much heavier for the same 1-cup measurement, so the brine will be saltier.)

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

After 4 to 6 hours, drain the turkey, rinsing off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

If I’m brining a turkey for Thanksgiving, I do the brining in the morning and the turkey is ready to cook by early afternoon. And grilling it on a Weber grill only takes a couple of hours. It’s fast, requires no basting, and is absolutely delicious! That’s next time!

Since I’m moving this week, it’s probably a good time to focus on my annual Thanksgiving posts….

I get requests to publish my holiday recipes every year, so, with Turkey Day just days away, let’s get it started…

If people complain about your turkey being dry, you need to brine it before cooking. No matter what method you prefer to cook your bird, brining it beforehand will make it so much tastier and juicier. You really need to try it…and it’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and you get a moister, more delicious bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smoky and absolutely amazing. I’ll have that info in my next blog.

You must brine a thawed bird, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I will later use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup Kosher salt (I use Diamond Crystal…see below)
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb. turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves. (I specify Diamond Crystal Kosher salt because all Kosher salt does not weigh the same! For example, Morton Kosher salt is much heavier for the same 1-cup measurement, so the brine will be saltier.)

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

After 4 to 6 hours, drain the turkey, rinsing off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

If I’m brining a turkey for Thanksgiving, I do the brining in the morning and the turkey is ready to cook by early afternoon. And grilling it on a Weber grill only takes a couple of hours. It’s fast, requires no basting, and is absolutely delicious! That’s tomorrow!

I get requests to publish my holiday recipes every year, so, with Turkey Day just days away, let’s get it started…

If people complain about your turkey being dry, you need to brine it before cooking. No matter what method you prefer to cook your bird, brining it beforehand will make it so much tastier and juicier. You really need to try it…and it’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and you get a moister, more delicious bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smoky and absolutely amazing. I’ll have that info in my next blog.

You must brine a thawed bird, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I will later use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup Kosher salt (I use Diamond Crystal…see below)
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb. turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves. (I specify Diamond Crystal Kosher salt because all Kosher salt does not weigh the same! For example, Morton Kosher salt is much heavier for the same 1-cup measurement, so the brine will be saltier.)

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

After 4 to 6 hours, drain the turkey, rinsing off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

If I’m brining a turkey for Thanksgiving, I do the brining in the morning and the turkey is ready to cook by early afternoon. And grilling it on a Weber grill only takes a couple of hours. It’s fast, requires no basting, and is absolutely delicious! That’s tomorrow!

I get requests to publish my holiday recipes every year, so, with the countdown to Turkey Day already ticking, and all the Thanksgiving food magazine issues on the stands, let’s get it started…

No matter what method you prefer to cook your bird, brining it beforehand will make it so much tastier and juicier. You really need to try it…and it’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and you get a moister, more delicious bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smokey and absolutely amazing. I’ll have that info in my next blog.

You must brine a thawed bird, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I will later use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup Kosher salt (I use Diamond Crystal…see below)
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves. (I specify Diamond Crystal Kosher salt because all Kosher salt does not weigh the same! For example, Morton Kosher salt is much heavier for the same 1-cup measurement, so the brine will be saltier.)

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

After 4 to 6 hours, drain the turkey, rinsing off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

If I’m brining a turkey for Thanksgiving, I do the brining in the morning and the turkey is ready to cook by early afternoon. And grilling it on a Weber grill only takes a couple of hours. It’s fast, requires no basting, and is absolutely delicious! That’s next time…

I get requests to publish my holiday recipes every year, so, with the countdown to Turkey Day already ticking, let’s get it started…

No matter what method you prefer to cook your bird, brining it beforehand will make it so much tastier and juicier. You really need to try it…and it’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and the result is a moister, more delicious bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smokey and absolutely amazing. I’ll have that info in my next blog.

You must brine a thawed bird, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I will later use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup Kosher salt (I use Diamond Crystal…see below)
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves. (I specify Diamond Crystal Kosher salt because it weighs differently than other salts. For example, Morton Kosher salt is much heavier for the same 1-cup measurement, so the brine will be saltier.)

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

After 4 to 6 hours, drain the turkey, rinsing off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

If I’m brining a turkey for Thanksgiving, I do the brining in the morning and the turkey is ready to cook by early afternoon. And grilling it on a Weber grill only takes a couple of hours. It’s fast, requires no basting, and is absolutely delicious! That’s next time…

I just got messaged by my college buddy, Adam, about brining a turkey for Thanksgiving. The man must be psychic, because I was just about to publish this! I get requests to publish my holiday recipes every year, so, with only a couple of weeks to go until Turkey Day, let’s get it started…

No matter what method you prefer to cook your bird, brining it beforehand will make it so much tastier and juicier. You really need to try it…and it’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and the result is a moister, more delicious bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smokey and absolutely amazing. I’ll have that info in my next blog.

You must brine a thawed bird, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup kosher salt
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves.

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

After 4 to 6 hours, drain the turkey, rinsing off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

If I’m brining a turkey for Thanksgiving, I do the brining in the morning and the turkey is ready to cook by early afternoon. And grilling it on a Weber grill only takes a couple of hours. It’s fast, requires no basting, and is absolutely delicious! That’s next time…

Thanksgiving is only a few weeks away. Time to talk turkey! No matter what method you prefer to cook your bird, brining it beforehand will make it so much tastier and juicier. You really need to try it…and it’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and the result is a moister, more delicious bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smokey and absolutely amazing. I’ll have that info in my next blog.

You must brine a thawed bird, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup kosher salt
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves.

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

Drain the turkey, rinsing off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

If I’m brining a turkey for Thanksgiving, I do the brining in the morning and the turkey is ready to cook by early afternoon. And grilling it on a Weber grill only takes a couple of hours. It’s fast, requires no basting, and is absolutely delicious! That’s next time…

Thanksgiving is only a few weeks away. Time to talk turkey! No matter what method you prefer to cook your bird, brining it beforehand will make it tastier and juicier. And it’s easy to do.

It’s basic high school science: the brine has a greater concentration of salt and water than the molecules of the protein (in this case, a turkey) that is soaking in it. By simple diffusion, the protein molecules suck up the salty water and keep it. When you cook the meat, some of the water evaporates, but the meat still has far more moisture in it than it would have without the brine soaking, and the result is a moister, more delicious bird.

Some people use giant syringes to inject their turkeys with crazy solutions, but I think that the old way is still the best when it comes to brining. Get a big pot, fill it with the brine, and soak the bird in it. Done.

Here’s my tried-and-true turkey brining recipe. Once the brining is done, you can cook the turkey whatever way you like best. I use a method where I grill it inside a Weber grill with charcoal. It comes out smokey and absolutely amazing. I’ll have that info in my next blog.

You must brine a thawed bird, so use your favorite method to thaw your turkey so that it’s ready on Thanksgiving morning. Brining can take 4 to 6 hours, so start early!

For this recipe, you’ll need a large pot to boil the brine ingredients, and then a larger pot to hold the turkey submerged in the brine. I use a turkey no bigger than 15 lbs. for two main reasons: there are only 3 people in our family, and the Weber grill I use can’t handle anything bigger.

1 gallon of water
2 onions
3 carrots
3 stalks celery
1 cup kosher salt
1 tablespoon black peppercorns
1/2 cup light brown sugar
1 1/2 teaspoons whole allspice
4 bay leaves
1 gallon of ice water
14–15 lb turkey, thawed

Pour the first gallon of water in a large pot. Quarter the onions, carrots and celery (no need to peel them) and add them to the water. Add the salt, black peppercorns, brown sugar, allspice, and bay leaves.

Let the pot come to a boil for a few minutes. Remove it from the heat and let the brine cool down to room temperature.

Remove the giblets from the thawed turkey and place the bird in a container just big enough to hold it and 2 gallons of liquid.

Pour the now-cooled brine over the turkey, then pour in the gallon of ice water.

Make sure the turkey doesn’t float up by placing a plate on top. Put the turkey container in the fridge (or a cold garage or basement) for 4 to 6 hours, flipping the turkey over in the container halfway through.

Drain the turkey, rising off any spices that stuck to it, then pat it dry with paper towels. Now it’s ready to cook, using your favorite recipe.

Next time: my recipe for a fabulous turkey cooked on a Weber grill. It’s fast, requires no basting, and is absolutely delicious!