No turkey no brine?

The New York Times has an unusual food article today—unusual for the run-up to Thanksgiving, anyway: The Pilgrims Didn’t Brine, in which their writer canvasses a number of chefs to find the simplest possible turkey preparation that still turns out well.

Given my adventures last year, their findings—start with a fresh, locally raised turkey; roast at 425, and tent the breast with foil to keep it from cooking too fast; then let rest for a half hour—sound pretty good. I’m still probably going to brine, though this year I think I’ll make the brine on Tuesday so it will have enough time to cool.