Diane Morgan is an experienced cooking teacher, cookbook author and food columnist for the Los Angeles Times. Her cookbook, The Thanksgiving Table, celebrates this all-American holiday with traditional recipes, new twists on old classics, and a wealth of handy tips and techniques that make the day special, fun and relaxing.
"Writing a book about Thanksgiving is a pleasure. Not everyone would find joy in cooking countless turkeys, or making mountains of stuffing and sweet potatoes, but I did. Thanksgiving is by far my favorite holiday of the year. Yes, all the foods associated with Thanksgiving are delightful and sumptuous, but it is the spirit of the holiday that moves me. Taking the time to give thanks, stopping to appreciate all the bounty in our lives, and sharing that with family and friends are what I most enjoy."
Diane recommends brining the turkey prior to roasting. "Trust me here, you will never again complain, nor hear complaints about dry breast meat if you take this easy first step in the preparation of your holiday bird."
Diane's recipe for Butter-Rubbed Roast Turkey with Apple Cider Glaze, included in her Thanksgiving menu, includes directions for brining, too.