So, one of the wonderful things about having all kinds of foodie-friends is that there is always a plethora of advice, but I'm cooking Christmas dinner for my family for the first time, and I'm trying out different brines on turkeys before then.
I have two solid leads so far: one recommended the Pioneer Woman brine, while another gave me a simpler one using lemons.
And so, I ask you, what brining advice do you have to add to the mix?
