On Wed, 17 Nov 2004 07:36:37 GMT, Hahabogus > wrote:

I've never dried out my bird after brining it. I use Alton Brown's recipe
for brining the turkey (you can find it at Foodtv.com).

>point in finding this out at the last minute....Try and purchase your
>chicken stock (for gravy) several days in advance as it vanishes off the
>grocery store shelves fast at holiday time.

You'll want the chicken or turkey stock because the juices from a brined
bird are too salty for making gravy.

--
Siobhan Perricone
Humans wrote the bible,
God wrote the rocks
-- Word of God by Kathy Mar