Moist and Flavorful Thanksgiving Turkey

Turkey is equal parts art and science,
so experiment and get creative.

Elements of Thanksgiving vary between families, but most agree on one thing: turkey.  Many people would follow that rule with the plea, "please don't make it dry," as the image of the National Lampoon's Christmas Vacation....or their mother-in-law's.....turkey causes a lump of dread in their throat.

If you are not the turkey maker, your fate lies in the hands of others, but if you hold responsibility for the bird this year, here is your chance to be the hero with a beautiful, moist and flavorful turkey.  Luckily, the secret is one word long and takes about as long to prepare as to say: brine.

Brine is basically a meat bath of salt, water, and sometimes sugar.  If you want to understand what it does and why it works, check out this great article, but if you just want to know the best brine for turkey, which handily, is located just above the best recipe for turkey, simply follow the directions of Alton Brown.  I will admit that I have never used the candied ginger, as I am not a ginger fan and thus never have it to include it, but other than that, I follow it to the letter with amazing results.

I have made a variation of this recipe for years, but my favorite recipe prior to Brown's was Cajun cook Justin Wilson's recipe, which I incorporate into Brown's recipe by making a rub for the turkey that includes 1 part black pepper, 1 part cayenne or paprika, and 1part kosher salt, which is rubbed all over the bird, including under the skin, where possible, and in the cavity prior to stuffing.  It is messy, but it will give the turkey a beautiful color.  Also, to Brown's list of aromatics, I add a few whole, smashed cloves of garlic, as I think everything taste better with garlic.

Finally, the method of cooking.  Growing up, my dad had a smoker, so Thanksgiving started around 3am, but no one complained, as the turkey was over-the-top delicious (plus, who doesn't have a nap built into Thanksgiving Day?).  If you have a smoker, in your water pan, add a chopped green pepper, onion, orange peel (optional), and some liquid smoke, for an added punch, but if you do not have a smoker, our favorite family friend, who happens to be a butcher, trained by the CIA, once told us that if he could cook a turkey in any way, it would be on the grill, so last year, we cooked our turkey on the grill for 75% of its cooking time and finished it in the oven, just to make sure that it was cooked through.  The butcher did not lie; the grill produced a tasty turkey.

Turkey is equal part art and science, so do not be afraid to experiment; it will make the turkey uniquely yours and will kick your Thanksgiving off with the empowering rush that only comes from the feeling of knowing that you just might be a culinary genius.