to brine or not to brine? that is a question.

Let’s be honest. Turkey doesn’t taste like much. Okay, I expect some hate here. I didn’t say I don’t like turkey. In fact, I love it but let’s be honest, like a lot of pasta and most tofu, turkey is a delivery system for better tasting stuff, like gravy and cranberry sauce. If you don’t cook it right, turkey is a gamey, dry-ass bird with no flavor. I feel like there are two methods: dry-brining/basting, or brining.