We've previously posted the "why" of brining your Thanksgiving turkey, with delicious scientific evidence. Looking for the "how"? Serious Eats offers up food science savant Alton Brown's brining recipe. Slashfood has also posted a choose your own spices brine mix, and L.A. Times food writer Russ Parsons previously shared a dry turkey brining technique that he claims gives the final result a less "sponge-y" texture than traditional salt solutions. Feel free to drop your own brine mixture in the comments, of course.

Advertisement