After two decades of flying high, the wet-brined bird has lost altitude with many of the food-media influencers who sent it soaring.
By Kim Severson
Nov. 12, 2018
Dear Thanksgiving cooks of America: On behalf of food writers everywhere, I apologize.
For nearly two decades now, many of us have suggested that you plunge your turkey into a bucket of flavored salt water for a day or two. The promise was an end to dryness and a bulletproof solution to the conundrum of cooking a bird with both light and dark meat.
But like the length of a trouser leg, turkey fashion shifts. Interviews with the big players in food media over the past few weeks suggest that the wet, salty turkey has lost its appeal among many of the people who once did the most to promote it.
“I’m so over it,” said Alex Guarnaschelli, the New York chef and television personality. Never mind that her turkey-brining recipe — thick with honey, molasses and soy — is still prominently displayed on the Food Network website.
Read the full article: The Rise and Fall of Turkey Brining