Isn't it all about food?
We did a turkey this year, to celebrate our first fully celebrated Christmas in this house, and I decided to brine it. The directions came from a noted chef who shared his recipe in The Globe and Mail, and the timing appealed to me. I picked up the fresh turkey at the Owen Sound market Saturday and put it into the brine -- kind of a pickling mixture including vegetables and herbs -- right away. Bob is carving it as I write this. We roasted it in the oven rather than barbecuing the bird because Bob sprained his ankle yesterday, but he wanted to contribute the carving effort at least. Judging by the bits I grabbed as they fell from the knife, with all dogs standing by for mishaps, the brining method was a success.