Hmmm....buttermilk? May I stop by Thursday evening to sample a bit of leftover?

I have a terrible habit of choosing a recipe but not saving it. I loved the brine I used last year but have no idea where I got it, other than "on-line." Kosher salt. I'm pretty sure no sugars were involved, whether from citrus, honey, brown or white sugar, and that it was a pretty classic combo of seasonings. Fresh sage, fresh rosemary, fresh thyme, maybe some parsley. Or not. Garlic. Onion. Maybe some carrots and celery. Maybe some cracked pepper or whole peppercorns.

Other than the fact it turned out moist and savory without being overpowered by the seasonings, what I most remember about last year is the pot for brining was a bit too small, the garbage bag that was supposed to compensate leaked, and I spent the first hour of Thanksgiving morning mopping brine out of the refrigerator and off the floor in front of the frig, then made a trip to the grocery to replace the veggies and fruits in the refrigerator bins at the bottom that had marinated all night in brine laced with raw turkey juices.

Was worth it!