Turkey conversation season is upon us again, with our annual quest for a crisp, moist, perfect bird. Some swear by brining the turkey (or any poultry) in a bucket with spices and salt to improve flavor and texture, but there are still skeptics. We asked Tony Maws, chef owner of the award-winning bistro Craigie on Main in Cambridge, Mass., for his brining recipe and tips for perfect turkey, which include what kind of turkey to buy and exactly how saline to make your brine. Read more.
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