A project that revives traditional food knowledge for Pacific Northwest tribes could leave you thinking about your food choices this Thanksgiving.
As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve?
One of the things I hated growing up at Thanksgiving was overcooked turkey. It is dry, flavorless and feels like eating cardboard. I would often forgo turkey because of how dry it was. Brining has been my preference for the past three years because it is far healthier than deep fat frying and it cuts the cooking time in half. Most importantly is creates a juicy delicious Thanksgiving turkey.