Our tree decorating party was last night and it was a blast. Today I’m absolutely exhausted, but it was worth it. I think I’ve done three loads of dishes, I’m thankful for the dishwasher. All of the food turned out great and no one left hungry that’s for sure. After ten years of hosting this party, I finally mastered managing the timing of the food. For me timing the food has always seemed to be one of the trickiest parts of cooking a big dinner. So I was pretty happy with that.
The turkey turned out great. I’m not sure that the brine helped a ton. The turkey was moist, but it usually is. I think cooking it breast side down in the roaster is enough to keep it moist. Overall I’m thinking that the brine is unnecessary if you cook in a roaster, but if you put your turkey in the oven, brining it would probably make a big difference. The brine totally makes a difference with chicken breast. Maybe I’ll try brining a whole chicken the next time I bake one.