If you’re like us, and like to brine it before you smoke it or roast it (for you deep fryin’ turkey lovers…this may be an unnecessary step). We loved CHOW.com’s video instructions on how to brine a turkey.

Our Gastronomic Guru, Lindsay Jean-Hard, then added in her two cents from Ree Drummond’s The Pioneer Woman’s blog, for controlling the saltiness of the bird. [This step is not meant to overwhelm, but rather for those who are seeking the holy grail of turkey this year].  We’ve had great success brining, and found it completely transforms the end product to pure, juicy warm goodness.

To Turkey Triumphs!

Cara Rosaen, Director of Vegetable Outreach.