Much Ado About Stuffing

Much Ado About Stuffing

Talking Turkey with Alton Brown

Talking turkey.

This year we will again get organic free range kosher turkeys.

The turkeys we like come from Wise Organic Farms

Wild Oats, now Whole Foods has them. I have not seen any huge ones, but I always cook 2 smaller turkeys, since we all like a lot of wings, drumsticks, and most of all a shorter cooking time.
I am hoping that a lot of us will start to patronize Whole Foods, and encourage them to continue to carry organic kosher meats.

As with everything, my man Alton has it down to a science. Look here for his recipe.


Thanksgiving planning is a lot easier if you don’t have to worry about how you are going to fit everything into the ovens. By moving the turkey operation outside (and hopefully into the hands of the menfolk, who, no matter what, seem to enjoy the firepit comraderie.)

We have a bullet-style smoker, vintage mid-1990’s, bequeathed to us by Elisabeth when she moved to DC. It might be on its last legs, literally.
Someday I will have the smoker of my dreams….something like this.
Perhaps some of my smoked brisket fans can encourage the acquisition of this sometime in the future.

Maybe it will be sooner rather than later… seems like Henry has to get started today to figure out where some missing smoker parts have gone, including one of the supporting feet.

We will smoke with hickory chips. I think mesquite smoke is too acrid. But first, the turkey will be brined.

I am a huge proponent of brining. There are lots of different brine options, but truthfully, simpler is better. Why brine? Here is the short answer. The bird is wonderfully moist, and richly clean tasting,

Simple Brine:

  • 2 gallons water
  • 1 1/2 cups kosher salt
  • 3 tablespoons minced garlic
  • 1 tablespoon ground black pepper
  • 1/4 cup Worcestershire sauce
  • 1/3 cup brown sugar


  1. In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, or the garage if its cool enough, and soak turkey for 2 days before smoking or roasting.
  2. Rinse bird well under cool water and pat dry. Put uncovered bird back in the refrigerator for several hours, or up to a day to dry off the skin.

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