Wednesday, November 21, 2007

To brine or not to brine...

In one corner....
we have an organic, vegetarian fed, free range turkey soaking in Williams Sonoma brine.
In the other corner, the old stand-by Butterball, infused with all sorts of artificial who-knows-what.
No brine, just waiting to be cooked.
Hmmm, ten bucks says the Butterball tastes better.
My sous chef, Evelyn was concerned that the sheer weight of the pot, brine, and turkey might break the refrigerator shelf. So far it's holding. If we hear a crash in the middle of the night we'll know what's happened.
I sure do love my enormous, shiny Circulon stock pot, though. Thanks, Glynn!


5 comments:

Becca said...

I think I'd be afraid of the shelf breaking too--but that is a gorgeous pot! :-)

Happy Thanksgiving!!

Andree said...

i vote butterball

Jen said...

Do tell! What was the verdict? :)

Jean said...

Well, I owe my brother-in-law $10. His organic was definitely more moist, although I had to sneak a few pieces while Christoph was carving it to try it. The family literally inhaled it. The leftovers in the fridge are the Butterball. Want some, Dre?

Jess said...

Hmmm, I guess you owe me $10, too!! =) I'm glad to hear your turkey came out so good after brining. I wasn't able to try it this year, but after hearing your story, I definately want to do it next year!