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To brine or not to brine, and other turkey talk


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To brine or not to brine, and other turkey talk

tmd218 | | Nov 9, 2007 01:53 PM

Need some help here: it is my first Thanksgiving (as in, the first I am hosting), and it is going to be trial by fire. The invite list got away from us--especially since I hate to see someone with nowhere to go for the holiday--and we are holding at about 17 people. In a one-bedroom apartment.

I ordered a turkey AND a ham from these guys:


which I would highly recommend. They were $$$ but also incredibly easy to deal with and lovely people (I had them on the phone trying to figure out how much we would need to feed 17 people). That aside, they recommend "a light hand" in dealing with the turkey. I was planning on brining. First of all, I thought this would make my turkey more fool-proof and less inclined to dry out.

Second of all, what do you think? What are the good recipes for brining?

I have a zillion other questions too...maybe too many for one thread:

What is a good homemade stuffing recipe for the kind of stuffing that comes from a box, as in, how can I make Stoffers stuffing but make a HOMEMADE one?

What are your thoughts on fancy paper plates?

Other than a super-prepared game plan (I am doing much of the prep and all the pies the night before, having friends cook certain dishes at their homes, and having a play by play printed out so nothing gets left behind, what are your turkey day for 17 tricks?

Much obliged!