Thanksgiving Planning Larger photo Click on the comments you'd like to print with your recipe. Grayed out comments will not print. Print (Ads will not print.) Top Comments Alicia Williams Julie – I have been brining my bird 20 years. I use 1 cup of kosher salt and play with rest…which may include brandy, brown sugar, lemons, oranges, pepercorns….does it turn out good. Yes my dinner has turned from 2 to 40. Julie I’m thinking about brining my turkey, but the plastic wrap says it’s already infused with a salt solution. Would it still benefit from brining? Would it be too salty? thank you. Your turkey sounds like it has already been brined, so I wouldn’t do it again. ~Elise Denise This is in response to “Mo” who was looking for dishes that travel well. We are also making a 6-8 hour drive, in our case from Tucson to San Diego this Thanksgiving. Because my partner does not eat meat, but does eat fish, we’ve been asked to bring Salmon. So we might try to bring prepackaged smoked salmon, the kind that does not need refrigeration. I’ve seen it on line at Costco. You could probably also find wild-caught, which is preferable at health food stores. We will probably pack ours on ice, just to be safe, although that’s my own paranoia. Good luck. — Mo wrote: As always, beautiful and informative — I was wondering if you could recommend a Thanksgiving contribution that can be prepared ahead of time and that will travel well. I plan to drive eight hours to visit friends in Philadelphia for Thanksgiving, and I’m racking my brain trying to think of something I can make ahead of time (next weekend, hopefully), that won’t spoil during the drive, and that won’t make a mess! Any thoughts? Amber I’m a big fan of the Alton Brown method of cooking turkey, which doesn’t involve cooking breast-side down, but uses a foil “heat shield” (which I think accomplishes the same thing. http://www.epicurious.com/bonappetit/cooking_class/turkey03/roast_carve Also, if you don’t want to brine yourself and have access to a Kosher butcher, Kosher turkeys come already brined, since it’s part of the certification process. Katie Laura- Get the Air Bake cookie sheets. They make the best cookies! It shouldn’t burn (unless you leave it in too long, of course). Laura Hi Elise, This is a bit off topic, but it is related to the holidays! We just remodeled our kitchen and I’ve lost most of my old, OLD cookie sheets. Shopping for new ones, I was suprised how many different types of pans there are. I’m lost! I don’t want to make up a whole batch of cookies, only to have the bottoms burn because I choose the wrong type of pan. Any advice on what I need to look for in a good cookie sheet would be most appreciated!! Thanks! Mo As always, beautiful and informative — I was wondering if you could recommend a Thanksgiving contribution that can be prepared ahead of time and that will travel well. I plan to drive eight hours to visit friends in Philadelphia for Thanksgiving, and I’m racking my brain trying to think of something I can make ahead of time (next weekend, hopefully), that won’t spoil during the drive, and that won’t make a mess! Any thoughts? Tom Bolick I definitely suggest brining. I always thought of turkey as a carrier for gravy and dressing only. Once I started brining, I actually started eating the turkey for taste of it. I also suggest using a probe thermometer and cooking to temperature, not time, and not using that built in thing. Jim Clark My mother ALWAYS cooked her turkey breast-side-down for the same reason. I’ve tried it both ways and have to agree, the breast-down makes for the most flavorful and moist breast. If you haven’t tried BRINING your bird, I strongly suggest you give it a try. Whether you’re cooking the turkey traditionally or deep frying it (another fun thing to try!) it really adds moisture and flavor and shortens the cooking time a bit as well. Here’s one (of many) articles on the web about brining your turkey. HAPPY THANKSGIVING!