I was reading the most recent issue of Food Network Magazine, and came upon a recipe for Thanksgiving turkey that intrigued me. Chef Anne Burrell (often seen on the American Iron Chef show as a sous chef and many other shows) has a recipe where she brines her turkey for 3 days! She said that she has been doing this for years, so I guess it's been tested.
Any thoughts out there on this?
Any thoughts out there on this?