This post is from attempt at an American thanksgiving meal and doing some researching into brining. Brining your turkey basically gives it more flavor and helps keep it moist so I figured it was worth a try. There are wet and dry brines. Nigella Lawson has an excellent recipe of soaking her turkey in a big tub with lots of lovely liquid and spices. As there’s only two of us for Christmas Day (the baby doesn’t count yet as he can’t eat it) I w as bred a simple version.

There’s a gray set of vlogs from Bon Appetit on YouTube where they make the perfect thanksgiving and this is inspired by all their hard work.

Quite simply you fry off your bird with paper towels and sprinkle liberally in a dry mix of salt (kosher/sea) and brown sugar. Leave uncovered in a cold place such as your fridge overnight. That’s it!