even though i’m a vegetarian, i often cook meat for friends and family. and since my parents are coming up for thanksgiving, i doubt dorie greenspan’s lovely roasted pumpkin will suffice as the centerpiece of our gathering. so, i’ve been reading about the technique of dry brining your turkey (with the days counting down, you could even do this with a frozen turkey – the key is to buy a high quality, organic (preferably locally grown) bird).
here is the recipe from the new york times…it’s actually quite simple and guarantees you a succulent success (i, of course, won’t be able to tell you first hand): dry-brined turkey
it also works well for chicken ( although thomas keller’s simple roasted chicken is the one that gets me the most cudos).