With Halloween just around the corner, I’m already looking ahead to Thanksgiving, when miniature snickers and take-fives are replaced by real winter delicacies like pumpkin pie, cornbread stuffing, and the all-important roast turkey. This year, I’m planning to make my turkey extra flavorful and juicy wtih a brine recipe that I learned about from fellow blogger Katie Goodman at goodlifeeats.com. Packed full of fresh sage, parsley, thyme, and rosemary, Katie’s brine gets a citrusy tang from tangerine peel and extra spice from whole black peppercorns and allspice berries. I can’t wait for Thanksgiving!
