November 21, 2007
Yesterday I received the shock of a lifetime. I learned something that is making me question my fundamental beliefs about life and the universe. A truth which I believed down to my core has been called into question:
Harold McGee, author of On Food and Cooking does not brine his turkey.
I discovered this yesterday in an interview with Harold McGee in the New York Times. Needless to say, I didn't sleep last night. My mind replayed all the times where I spread the gospel of brining high and low, like the Johnny Appleseed of tryptophan. Could it have been for nothing?
Now don't get me wrong, the brined turkeys I've had have been the best I've ever tasted. But could there be a tastier method out there?
More importantly, if McGee is right, what do I make of Alton Brown, my culinary hero? He's a McGee fan, but a briner nonetheless. Who is right and who is wrong? It's as if Santa and Jesus disagreed on the best way to wrap presents.
For now, perhaps foolishly, I'm going to continue brining my bird. It's what I know. And it's delicious.
For those that have asked, here's the recipe I'm using: Good Eats Roast Turkey.
And here's the episode (in a few parts) where Alton gives the bird its bath:Posted by Kevin at November 21, 2007 09:23 AM